Spiced beet gravlax

Spiced Beet Gravlax on a plain bagel with charred scallion cream cheese

Ingredients

• 1 lb salmon fillet (skin-on optional, pin bones removed)

• 2 medium beets, peeled and grated

• ½ cup fresh ginger, peeled and grated

• 1 cup kosher salt

• 1 cup brown sugar

• Zest of 2 lemons

• 1 tbsp whole black peppercorns

• 4–5 cardamom pods

• 1 tsp of whole cloves

• 1 cinnamon stick

Method

1. With medium heat and in a dry cast-iron pan, toast the spices until smoky and fragrant (but not burnt). Transfer to a mortar and pestle and crush lightly. Ground spices work too, but toasting and grinding whole spices gives a fresher, more aromatic flavor.

2. In a bowl, combine grated beet, ginger, salt, sugar, citrus zest, and the spice blend.

3. Line a small baking dish with plastic wrap, leaving enough overhang to wrap over the fish. Spread half of the cure mixture on the bottom.

4. Place the salmon skin-side down on the cure, then cover with the remaining mixture.

5. Wrap the salmon tightly in the plastic wrap. Weigh it down with something heavy — I used a cast-iron pan plus three cans of coconut milk. Refrigerate for 48 hours.

6. After curing, unwrap the salmon. Gently scrape off the beet mixture, rinse lightly under cold water, and pat dry.

7. Slice thinly at an angle and serve with bagels, cream cheese, cucumbers, capers — or whatever you like.

Notes

• Curing longer (up to 72 hours) will give you a firmer, saltier gravlax.

• Experiment with spices — fennel seed, star anise, or even a little chili can add a twist.

• The beet is mostly for color and subtle earthiness. Reduce it if you want a lighter cure.