Name: Beet-Cured Salmon
Yield: 8 Servings
Ingredients: 2 teaspoons black peppercorns; 2 teaspoons coriander seeds; 2 teaspoons dill seeds; 4 allspice berries; 4 juniper berries; 1 cup kosher salt; ½ cup sugar; 1 teaspoon finely grated lemon zest; 1 2-pound skin-on, boneless salmon fillet; 2 medium beets, trimmed, coarsely grated; 1 bunch small dill, chopped; 1 1-inch piece ginger, peeled, coarsely grated; A spice mill or a mortar and pestle

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Claire Cottrell

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

Recipe notes