Tired of the same dinner dishes? Try this amazing salmon recipe for a delightful meal that goes perfect with your ketogenic lifestyle and is also dairy free!
This Beetroot-cured Salmon with Dill Oil is not only pretty to the eye but is simply delicious.
Treat your taste buds and those of your family and friends, to this low carb dish, perfect for a summer weeknight.
Rinse the beetroot thoroughly. Peel and grate coarsely, then put in a bowl. Add coarsely ground white peppercorn, salt and lime zest.
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.
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.
Mix dill and spinach with a hand blender. Add the oil. Salt and pepper to taste.
Unwrap the salmon and brush off the beetroot cure, that should not be served.
Cut the fish into very thin slices. Serve with dill oil and finely chopped daikon, leafy greens and perhaps a slice of gluten-free bread.
Ingredients
Directions
Rinse the beetroot thoroughly. Peel and grate coarsely, then put in a bowl. Add coarsely ground white peppercorn, salt and lime zest.
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.
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.
Mix dill and spinach with a hand blender. Add the oil. Salt and pepper to taste.
Unwrap the salmon and brush off the beetroot cure, that should not be served.
Cut the fish into very thin slices. Serve with dill oil and finely chopped daikon, leafy greens and perhaps a slice of gluten-free bread.