Dill and Beet-Cured Salmon with Cucumber Salad

Dill and Beet-Cured Salmon with Cucumber Salad
Photo by Becky Luigart-Stayner

Ingredients

  • Salmon:
  • ¼ cup rice vinegar
  • Fresh dill sprigs
  • 1 tablespoon kosher salt
  • 2/3 cup chopped fresh dill
  • Salad:
  • 1 ½ cups shredded peeled beets (about 2 medium)
  • + 10 more ingredients
    • 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
    • ¼ cup sugar
    • 1/3 cup kosher salt
    • 1 (3-pound) salmon fillet, cut in half crosswise
    • 1 teaspoon crushed coriander seeds
    • 2 teaspoons coarsely ground black pepper
    • ½ teaspoon crushed coriander seeds
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons sugar
    • 2 tablespoons chopped fresh dill

To prepare salmon, combine first 5 ingredients in a small bowl. Sprinkle one-third of dill mixture in bottom of a 13 x 9-inch baking dish. Arrange 1 salmon half, skin-side down, on dill mixture. Combine one-third of dill mixture and beets in a small bowl; spread over salmon. Top with remaining sa...

View full recipe at My Recipes

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