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- to 4-pound) center-cut salmon fillet, sliced in half lengthwise
½ cup kosher salt
½ 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 1 of the salmon fillets 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 fillets, 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 2 large cans, another baking dish, a sealable plastic container filled with water, etc. Place in the refrigerator for 2 to 3 days, turning the salmon over at least once a day.
6. Serve thinly sliced with bread or crackers, lemon, red onion, and capers.
Originally featured in Slow Food