- 2 cups of kosher salt
- 1 cup of sugar
- 1 large beet, grated
- 1 Tbsp Silver Spring Beet Horseradish
- 1 large (about 2 lbs) fresh caught salmon filet
- fresh dill, garnish
Mix together the Silver Sprin Beet Horseradish, kosher salt, sugar and beet in a medium bowl.
On a sheet tray, smash a layer of the beet mixture in a shape that is roughly the same shape as your salmon filet. Place the filet on top of the beet mixture on the tray, skin side down. Take another handful or two of the beet mixture and spread it all over the top and sides of the salmon filet. Make sure the filet is covered evenly. You’ll notice that liquid in the fish will begin to seep out of the filet, which is normal.
Cover tray loosely with plastic wrap and set in the refrigerator for 8-24 hours, turing halfway through. The length of time that it rests in the refrigerator is dependent on the size of the filet, larger sizes require longer. The longer it cures, the more flavor and color will infuse into it, but do not cure for more than 24 hours.
Remove from the refrigerator and rinse the filet under cold water. Pat dry with paper towels. Set the rinsed filet on a wire rack over a baking sheet and place it back in the refrigerator, uncovered, for 1-2 hours. This will improve the overall texture of the finished salmon.