Beet Cure Salmon

Ingredients

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

Crush peppercorns with the side of a knife
Combine peppercorns with salt, sugar ,red beets and thyme
Place salmon on salt mixture up side down.
Wrap with plastic wrap
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
Unwrap salmon, scrape off the salt mixture and rinse. Return to the fridge for 3 - 6 hours uncovered and let the salmon naturally dry
garnish with pickled cucumbers fresh orange,salmon eggs ,Greek yogurt
sprinkle extra virgin olive oil