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Gordon Ramsay Beetroot Cured Salmon

Gordon Ramsay’s Beetroot Cured Salmon is made of fresh salmon coated with a beetroot and salt mixture. It serves six and takes about 24 hours to 3 days to cure properly.

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💗 Why You’ll Love This Beetroot Cured Salmon Recipe:

  • Unique Flavor: The beetroot curing process imparts a distinctive and delicious taste to the salmon.
  • Beautiful Presentation: The vibrant, pinkish-red color of the salmon looks stunning on your plate.
  • Health Benefits: Salmon is rich in omega-3 fatty acids, which are great for your heart and overall health.
  • Easy Preparation: Gordon Ramsay’s recipe is simple to follow, making it accessible for home cooks.

❓ What Is Gordon Ramsay Beetroot Cured Salmon?

Beetroot Cured Salmon Gordon Ramsay is a dish where a side of salmon is cured with salt, sugar, beets, fennel seeds, dill (or other herbs), and a touch of vodka, the salmon is wrapped, weighed, and refrigerated for 24 to 72 hours, resulting in a flavorful and colorful culinary masterpiece.

Beetroot Cured Salmon Gordon Ramsay
Gordon Ramsay Beetroot Cured Salmon

📜 Gordon Ramsay Beetroot Cured Salmon Ingredients

For the cure:

  • 1 mug of salt (kosher or even sea)1 mug of salt (kosher or even sea)
  • 1 cup associated with sugar1 cup associated with sugar
  • 2 medium-sized beets, chopped and then pulverized within food processor2 medium-sized beets, chopped and then pulverized within the food processor
  • 2 tablespoons toasted fennel seed2 tablespoons toasted fennel seed
  • number of chopped dill (improvise with assorted fresh herbs as you wish)number of chopped dill (improvise with assorted fresh herbs as you wish)

For the salmon

  • 1 entire side of salmon (wild Alaskan is my fave)1 entire side of salmon (wild Alaskan is my fave)
  • 1/4 cup vodka

👩‍🍳 How To Make Gordon Ramsay Beetroot Cured Salmon

  1. Mix all the cured ingredients in a dish until well combined.
  2. Gently score the salmon’s skin and pour 1/4 cup of vodka over both sides.
  3. Lay a sheet of cellophane or parchment paper on a rimmed cookie sheet. Spread some of the cure onto it, then place the salmon filet on top, covering it entirely with the remaining cure.
  4. Fold the cellophane/parchment around the salmon to create a neat bundle. Put a weight on top, like a cutting board with a heavy can, and refrigerate.
  5. Check the salmon occasionally over 24 hours to 3 days, draining off the accumulated liquid. The longer it cures, the better the color. When ready to serve, rinse under the sink and pat dry with a paper towel.

💭Recipe Tips 

  • Use wild Alaskan salmon for the best flavor and quality.
  • Feel free to experiment with a variety of fresh herbs in the cure, not just dill.
  • Ensure the salmon is well-covered with the curing mixture to achieve an even flavor.
  • The weight on top of the salmon helps it cure more effectively by pressing out moisture.
  • Longer curing results in a more intense color and flavor, so adjust the curing time to your preference.
Beetroot Cured Salmon Gordon Ramsay
Beetroot Cured Salmon Gordon Ramsay

🥗 What To Serve With Beetroot Cured Salmon?

To complement Beetroot Cured Salmon by Gordon Ramsay, consider serving it with a mixed green salad for freshness, roasted new potatoes for heartiness, grilled asparagus for a crispy touch, a creamy dill sauce for added flavor.

🎚 How To Store Beetroot Cured Salmon?

  • In the fridge: Beetroot Cured Salmon Gordon Ramsay is prepared, it can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • In the freezer: Wrap Cured Salmon tightly in plastic wrap and place it in a freezer-safe container or bag that can be stored in the freezer for up to 2-3 months. 

🥵 How To Reheat Beetroot Cured Salmon?

  • In the oven: Place the sliced Beetroot Cured Salmon on a baking sheet lined with parchment paper and cover it loosely with aluminum foil with Heat the salmon in the oven for 10-15 minutes at 275°F.
  • In the microwave: Place sliced Beetroot Cured Salmon on a microwave-safe plate and cover it with a microwave-safe lid or microwave-safe plastic wrap with Heat the salmon on medium power for 30-second intervals.

FAQs

What’s the difference between smoked salmon and beetroot cured salmon?

Smoked salmon has been cured and then smoked, either cold or hot, giving it a distinct smoky flavor and drier texture. Beetroot cured salmon, on the other hand, hasn’t been smoked.

How can I tell when the salmon has been cured properly?

You’ll notice that the salmon’s color becomes darker due to the beetroot, and its texture will be firmer to the touch. After curing, rinsing off the beetroot mixture reveals the fish’s changed appearance and texture.

Is it necessary to cook the salmon after curing it?

No, once the salmon has been cured, it’s ready to be sliced thinly and eaten. The curing process “cooks” the fish without heat, effectively preserving and flavoring it.

How much time is required to cure the salmon?

The curing process typically takes around 48 hours. During this time, the salmon should be kept in the refrigerator, allowing the cure to penetrate and flavor the fish.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Beetroot Cured Salmon Nutrition Facts

  • Calories:349
  • Total Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 32mg
  • Sodium: 671mg
  • Total Carbohydrate: 53g
  • Dietary Fiber: 5g
  • Total Sugars: 13g
  • Protein: 13g
  • Calcium: 216mg
  • Iron: 3mg
  • Potassium: 354mg

Gordon Ramsay Beetroot Cured Salmon

Difficulty:BeginnerPrep time: 30 minutesCook time:48 hours Rest time:48 hours Total time:96 hours 30 minutesServings:6 servingsCalories:349 kcal Best Season:Available

Description

Beetroot Cured Salmon Gordon Ramsay is a culinary marvel. This meticulous process, guided by Gordon Ramsay’s expertise, results in a visually stunning and exceptionally flavored salmon. It’s a testament to the art of gastronomy, making it a standout dish for those who appreciate gourmet cuisine.

Ingredients

  • For the salmon

Instructions

  1. Mix all the cured ingredients in a dish until well combined.
  2. Gently score the salmon’s skin and pour 1/4 cup of vodka over both sides.
  3. Lay a sheet of cellophane or parchment paper on a rimmed cookie sheet. Spread some of the cure onto it, then place the salmon filet on top, covering it entirely with the remaining cure.
  4. Fold the cellophane/parchment around the salmon to create a neat bundle. Put a weight on top, like a cutting board with a heavy can, and refrigerate.
  5. Check the salmon occasionally over 24 hours to 3 days, draining off the accumulated liquid. The longer it cures, the better the color. When ready to serve, rinse under the sink and pat dry with a paper towel.

Notes

  • Use wild Alaskan salmon for the best flavor and quality.
  • Feel free to experiment with a variety of fresh herbs in the cure, not just dill.
  • Ensure the salmon is well-covered with the curing mixture to achieve an even flavor.
  • The weight on top of the salmon helps it cure more effectively by pressing out moisture.
  • Longer curing results in a more intense color and flavor, so adjust the curing time to your preference.
Keywords:Beetroot Cured Salmon Gordon Ramsay