Though pretty low-maintenance, the salmon requires a few days to cure.
This takes a couple of days but is as easy as sprinkling salt onto a piece of fish. The grated beets give the salmon a beautiful red color.
1 2-4 lb center-cut salmon filet, sliced in half lengthwise
1/2 cup kosher salt
1/2 cup palm sugar
2 tablespoons coarsely ground pepper
1 large bunch fresh dill
2 beets, grated
1. Mix the salt, sugar and pepper in a large bowl.
2. Place one of the salmon filets skin side up on a clean work surface. Cover evenly with salt mixture, then add the leafy ends of the dill. Next, layer on the grated beets.
3. Place plastic wrap tightly on top of the coated salmon. Flip it over, using the plastic to keep the salt and seasonings in place. Repeat the coating on the other side.
4. Lay the second piece of salmon skin side down on the same work surface. Cover evenly with the salt mixture, then dill, then beats. Place the second piece of salmon directly on top of the first piece, seasoned side down. Season the exposed skin side. Fold the plastic wrap tightly around the sandwiched filets, leaving the side ends open (this allows for juices to escape while curing).
5. Place the salmon in a baking dish or plastic container. Weigh it down with whatever you have: Could be two large cans, another baking dish, a sealable plastic container filled with water, etc. Place in the refrigerate for 2-3 days, turning the salmon over at least once a day.
6. Serve thinly sliced with bread or crackers, lemon, red onion and capers.
The Spare Room is Hollywood’s newest addition to the bar scene. The parlor style bar inspired by old Hollywood features two refurbished bowling lanes and backgammon, along with old-timey drinks, like their Kentucky Glove Box, which is just in time for this year’s horse races.
This healthy, quick salad has great crunch and lots of refreshing flavors. It’s wonderful on its own and also takes well to simply prepared proteins; grilled fish, shrimp, chicken or tofu are great. This comes to us from one of our favorite home chefs, Lee Gross.