Beet cured Salmon with salt recipe. Cured salmon is a great low carb gluten free appetizer and ingredient for delicious sandwiches. Gravlax is salmon cold-cured in salt, sugar and pepper. Gravlax is usually served sliced thinly and accompanied by and mustard sauce.


Ingredients (1 serving)

  • 150 g Skin-on salmon fillet 
  • 100 g Boiled beets
  • 3 tbsp Sea salt
  • 1,5 tsp Brown sugar
  • 1 tsp Mixed Peppers

How to make salmon gravlax

  1. Grate the boiled beets on a large grater. Mix the grated beets with salt, sugar and pepper.
  2. Lay the salmon skin-side down in a ceramic or glass dish and cover completely with the mixture.
  3. Cover with cling wrap and leave the salmon in the fridge for 48 hours.
  4. Wash off the beet mixture, dry the fish with paper towel. Slice thinly before serving.
Salted Salmon Gravlax