Beet Cure Salmon


2 lb salmon Sushi grade 

1/2 sugar
1/2 salt
2 boiled  red beets into thin Rondelle cut
1 handful fresh thyme 
1 tbs white peppercorns

Cooking instructions

  1. Crush peppercorns with the side of a knife 
  2. Combine peppercorns with salt, sugar ,red beets and thyme
  3. Place salmon on salt  mixture up  side down. 
  4. Wrap with plastic wrap
  5. Refrigerate for 24 hours. There will be liquid in the dish. Turn salmon over  then replace Weights and return to fridge for another 12 hours, .Total 36 hours  for perfect medium Cure 
  6. Unwrap salmon, scrape off the salt mixture and rinse.  Return to the fridge for 3 - 6 hours uncovered and let the salmon naturally dry 
  7. garnish with pickled cucumbers fresh orange,salmon eggs ,Greek yogurt
  8. sprinkle extra virgin olive oil

Dining with chef Demetrios Pyliotis


Poseidon Restaurant

1131 Washington Av

Miami Beach, FL

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