This recipe takes a little bit of extra time to cure the salmon, but the added flavour makes it worth the wait. Enjoy this beetroot cured salmon over a bagel or a fresh slice of bread.
Beetroot Cured Salmon Recipe
- 120g sea salt
- 120g sugar
- 400g beetroot, grated
- 1 Lemon, zest only
- 100ml vodka
- 20ml soy sauce
- 1kg salmon, skin on
- To serve:
- 150g crème fraiche
- 1/2 lime, juice only
- Salt, pepper
- 1 crop of Mustard microgreens
- Combine salt, sugar, beetroot, zest, vodka and soy sauce.
- Line a tray with plastic wrap & place salmon into it.
- Cover with salt mix and rub all over to ensure salmon is well covered.
- Cover tightly with plastic wrap and place a weight on top. Leave in the fridge for at least 24 hours or up to 3 days.
- Tip-off any excess juice every six hours or each day if you are marinating for longer and turn the salmon.
- Before serving, remove from the fridge. Remove excess beetroot then wash salmon gently to remove excess salt. Use paper towels to pat salmon dry.
- In a small bowl combine crème Fraiche, lime juice, salt and pepper.
Slice very thinly and serve with mustard microgreens and a dollop of crème Fraiche, on bread, blini or crackers.
- Return to fridge until needed. Once cured it will last for up to a week.
Recipe adapted by Micropod from Eat Well
Micropod was founded by four friends in 2017. It began when CEO Jeff Xu had tried to grow microgreens after hearing about the superfood’s exceptionally high nutritional value and unique flavour profiles. Cultivating microgreens from scratch proved tedious and time-consuming for Jeff, an engineer, so he set out to design the perfect way to grow them at home. He enlisted the help of friends Brian Lai, Oliver McDermott and Jonathan Good, who combined their design and entrepreneurial expertise to develop the initial idea. Numerous trials and refinements later, Micropod was born.
Since launching in New Zealand in February 2019, Kiwis all over the country embraced not only the Micropod but also the deeper values of growing their own fresh, spray-free, and sustainable food. In late 2020, Micropod launched in Australia with more countries on the horizon soon. As the start-up continues to grow, it hopes to encourage people to become more conscious of where their food comes from while maintaining a focus on caring for the planet.