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.

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 (16 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 (613 cups) 220 g (1.5 liters) lettuce
  • 1 1 lime, cut in half (optional)limes, cut in half (optional)
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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.

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4 comments

  1. Victoria
    What a great alternative to grav lox. I have been wondering how to cold smoke it without sugar. Thank you
  2. Tracy
    This looks great! Do you remove the skin before curing? Thanks!
  3. Brenda Shields
    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. Kerry Merritt Team Diet Doctor

    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!

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