beet-cured salmon

hot flash cook

beet-cured salmon

serves 4

ingredients

• 1.5 lbs salmon fillet, skin-on

  food friendhot flashes & night sweatsbone density (I'm shrinking!)heart health
  Omega-387% DVProtein58% DVVitamin D64% DV
• ⅔ cup kosher salt

  heart health
• 3 tbsp date sugar

  food friendheart healthstore-bought option
  Fiber5% DV
• 2 tbsp juniper berries

  food friend
• 1 tbsp black peppercorns
• 1 medium raw beet, peeled and grated

  food friendheart health
  Folate14% DV
• 3 tbsp fresh dill

  food friendheart health
• 2 tbsp gin
• Lemon wedges for serving
• Whole-grain sourdough bread or Ezekiel sprouted-grain bread

  bone density (I'm shrinking!)heart healthstore-bought option
  Fiber12% DVProtein14% DV
• 2 cups baby arugula or watercress

  food friendbone density (I'm shrinking!)heart health
  Calcium18% DVVitamin K142% DV
• 1 tbsp extra-virgin olive oil

  food friendheart health
  Unsaturated fat8% DV
• 1½ tsp fresh lemon juice

method

1. Lightly crush the juniper berries and peppercorns.
2. Mix the salt, date sugar, crushed juniper and pepper, grated beet, dill, and gin into a wet cure.
3. Lay the salmon skin-side down on plastic wrap and pack the beet cure evenly over the flesh.
4. Wrap tightly, set on a rimmed tray, weight it down, and refrigerate 48–72 hours — check how firm the flesh is; it should feel firm (not squishy) through the thickest part when it's ready.
5. Unwrap, rinse off the cure under cold water, and pat dry.
6. Slice thin against the grain at an angle. Lovely with a few dressed greens and good bread.