Servings: 6 to 8
A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.
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I followed this recipe precisely and cured it for the maximum amount of time, 2 days. It was salty beyond belief. It took my husband and I a couple of days to recover from all the salt in our systems. We love gravlax and have made other recipes in the past; so this recipe was a great disappointment. However, the onion jam that goes along with it was tasty.
I have been making gravlax of various kinds for many years. This one did not impress. The result is an overly sweet salmon lacking flavor depth. Just looking at the recipe, 2 parts of sugar and 1 part of salt is the reverse to what usually is done curing gravlax. I halved the recipe for the curing ingredients and still had too much for a 2.5 lb salmon fillet. With the beets the whole process becomes very messy. I didn't do the onion jam, so I cannot comment on that part of the recipe.
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