Beetroot-cured salmon with dill oil

Beetroot-cured salmon with dill oil

This dazzling Scandinavian recipe infuses the delicate flavor of salmon with the earthy organic touch and color of beetroots. Impress your guests with this stunning vibrant keto dish, perfect for a lively summer buffet or a colorful Christmas table.
December 13 2018 recipe by , photo by , nutritional review by in Recipes, Appetizer, Dinner, Main course, Meal

Beetroot-cured salmon with dill oil

This dazzling Scandinavian recipe infuses the delicate flavor of salmon with the earthy organic touch and color of beetroots. Impress your guests with this stunning vibrant keto dish, perfect for a lively summer buffet or a colorful Christmas table.
USMetric
4 servingservings

Ingredients

  • 1 1 beetbeets
  • 2 tbsp 2 tbsp salt
  • 5 5 peppercorn, whitepeppercorns, white
  • 1 1 lime, the zestlimes, the zest
  • 1 lb 450 g salmon, boneless filletsalmon, boneless fillets
Dill oil
  • ½ cup (1⁄6 oz.) 120 ml (4.5 g) fresh dill, chopped
  • 1 tbsp 1 tbsp frozen spinach
  • ½ cup 120 ml light olive oil or avocado oil
  • salt and pepper
Serving
  • 2 oz. 55 g daikon, finely sliced
  • ½ lb (61⁄3 cups) 220 g (1.5 liters) lettuce
  • 1 1 lime, cut in half (optional)limes, cut in half (optional)
This recipe has been added to the shopping list.

Instructions

  1. Rinse the beetroot thoroughly. Peel and grate coarsely, then put in a bowl. Add coarsely ground white peppercorn, salt and lime zest.
  2. Partially defrost the salmon just before starting the curing process. Place salmon skin side down and rub the flesh side evenly with the beetroot mixture. Wear gloves or plastic bags on your hands to avoid getting stained hands.
  3. Put the salmon in a plastic bag or straight in a glass dish and cover with cling film. Let sit in the refrigerator for 1-2 days. Flip halfway through.
  4. Mix dill and spinach with a hand blender. Add the oil. Salt and pepper to taste.
  5. Unwrap the salmon and brush off the beetroot cure, that should not be served.
  6. Cut the fish into very thin slices. Serve with dill oil, squeezed lime juice (optional) finely chopped daikon, leafy greens and perhaps a slice of gluten-free bread.

Tip!

Feel free to serve together with a slice of low-carb holiday bread or a piece of keto seed cracker and cream cheese. If you're looking for something reminiscent of Danish rye bread, try our gluten-free paleo bread. You can freeze it up to 3 months.

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,322 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

4 comments

  1. 1
    Victoria
    December 15 2018
    What a great alternative to grav lox. I have been wondering how to cold smoke it without sugar. Thank you
  2. 2
    Tracy
    December 18 2018
    This looks great! Do you remove the skin before curing? Thanks!
  3. 3
    Brenda Shields
    February 21 2022
    This was our second time making this. It is fantastic! We go an additional step and put it out in our grill with a smoker tube of cherrywood pellets for a couple hours and give it even more flavor. We do this in late fall or on a winter day when its a bit above freezing. The idea is to keep the temp inside the grill to under about 70deg F. (you don't want to cook the salmon) We also put a couple of blocks of cheese (even tried cream cheese) on for some smoke flavor. Be sure to keep the smoke tube away from your items so the heat won't rise and melt your cheese (I learned this thru experience) The natural salmon oils are so amazing, just try this with or without cold smoking!
    Reply: #4
  4. 4
    Reply to comment #3 by Brenda Shields
    Kerry Merritt Team Diet Doctor
    February 21 2022

    This was our second time making this. It is fantastic! We go an additional step and put it out in our grill with a smoker tube of cherrywood pellets for a couple hours and give it even more flavor. We do this in late fall or on a winter day when its a bit above freezing. The idea is to keep the temp inside the grill to under about 70deg F. (you don't want to cook the salmon) We also put a couple of blocks of cheese (even tried cream cheese) on for some smoke flavor. Be sure to keep the smoke tube away from your items so the heat won't rise and melt your cheese (I learned this thru experience) The natural salmon oils are so amazing, just try this with or without cold smoking!

    Awesome! Thanks for the tip!

Leave a reply

Reply to comment #0 by

.