Gordon Ramsay's Beetroot Cured Salmon Recipe - TheFoodXP (2024)

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Gordon Ramsay's Beetroot Cured Salmon Recipe - TheFoodXP? ›

The curing process primarily involves salt, though other ingredients such as sugar and other seasonings can be added. Cured salmon will not last as long in the refrigerator as in the freezer. An unopened package might last up to three weeks in the fridge, while an opened package should be used within a week.

The curing process primarily involves salt, though other ingredients such as sugar and other seasonings can be added. Cured salmon will not last as long in the refrigerator as in the freezer. An unopened package might last up to three weeks in the fridge, while an opened package should be used within a week.

Generally speaking, you should opt for a 1:1 ratio of kosher salt to sugar. For every pound of salmon that you're curing, you should use 1 cup of each. If you want to play around with different sugars, feel free to go for granulated or brown sugar. When it comes to salt, make sure that it's kosher.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin.

Once or twice in my cured fish career, I have left salmon sitting too long in the juices that flow out after it's salted. If you wait much longer than about 12 hours before draining, the juices start to reabsorb, and the result is pretty puckery, especially below the waterline.

If the salmon smells fishy, sour or ammonia-like, then it's gone bad. Appearance: Fresh salmon fillets should be bright pink or orange with no discoloration, darkening or drying around the edges. If you notice any dull or gray coloring, dark spots or filmy white residue, then it's a sign that the salmon has spoiled.

Here's the main difference: smoked salmon is cured and then smoked, whereas lox is only cured, typically in a salt brine and typically for longer periods of time, but not smoked. Smoked salmon is preserved with a combination of salting and smoking, so the flavor can be slightly salty and slightly smoky.

Serve it with all the fixings—capers, hard-boiled eggs, tomatoes, cucumber, radishes, red onion and steamed potatoes. Lay out everything listed in the ingredients or just a few of the elements, along with an assortment of crackers, co*cktail bread or sliced baguette.

In general, 3/4 to 1 teaspoon kosher salt per pound of salmon is a good rule if you're not adding additional salty ingredients.

Never use regular table salt for salt-curing or your salmon will turn out way too salty! I prefer to use Himalayan pink sea salt and coarsely grind it myself for the best flavor, but you can use whatever coarse salt you love!

Why doesn't my homemade hummus taste good? ›

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient! Lemon juice: I never suggest using pre-bottled lemon juice, but I especially urge you not to in homemade hummus.

For starters, homemade humus will almost always spoil faster because store-bought, which is prepared in sterile and contamination-controlled environments. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening.

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

King (Chinook)

There's a reason this species is at the top of the list and earned itself the royal moniker: King salmon is considered by many to be the best salmon money can buy. It's rich, high in fat, and big.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.