Photo by Michael Piazza / Styling by Catrine Kelty

Making cured salmon from scratch is a lot less fussy than you think. You start building flavors by toasting some aromatic spices that you likely already have in your pantry. Beets provide the brilliant color and add an unexpected touch of sweetness. This recipe is in it for the long game in that you can store-and-eat for up to a week. The baby greens salad is simple to add and is a traditional pairing with cured salmon.

Makes 8–10 servings

FOR THE CURED SALMON:
2 teaspoons black peppercorns
2 teaspoons allspice berries
1 teaspoon coriander seeds
½ cup granulated sugar
¾ cup kosher salt
1 teaspoon lemon zest
1 large bunch fresh dill, stemmed and roughly chopped
1 pound peeled and grated raw beets, juice included, about 2 cups
1 (2-pound) skin-on, boneless salmon filet, 2–3 inches thick

In a nonreactive pan, toast peppercorns, allspice berries and coriander seeds over medium heat until fragrant, stirring occasionally, about 3–4 minutes. Remove from heat and let cool for 10 minutes, then finely grind in a spice grinder or with a mortar and pestle. Transfer to a large bowl and mix in sugar, salt, lemon zest, dill and beets.

Prepare a 9- by 13-inch baking dish by lining it completely with plastic wrap. Spread about ⅓ of the beet mixture evenly on the bottom of the dish. Place salmon skin-side down on top of the mixture. Spread remaining beet mixture evenly on top of the salmon.

Cover the salmon first with plastic wrap directly on top of the filet, then cover the entire baking dish tightly with plastic wrap. Place another 9-by-13 dish on top of the baking dish. Weigh the top pan down with cans or a heavy-bottom pot. Refrigerate for 2 to 3 days.

Unwrap salmon and wipe off vegetables and salt cure (do not rinse). Slice salmon into thin slices and serve on top of petit greens salad.

Whole filet wrapped well in plastic will last 1 week refrigerated.

FOR THE BABY GREENS SALAD:
2 tablespoons Champagne vinegar
4 tablespoons extra virgin olive oil, or to taste
6–7 cups mixed baby greens, whatever looks best at the market (arugula, spinach, dandelion, kale)
salt and freshly ground pepper, to taste

Combine the Champagne vinegar, olive oil and a pinch of salt and pepper in a small bowl and whisk to blend. Taste and adjust the seasoning as needed.

Add the greens to a large bowl. Add 2 tablespoons of the dressing and toss with the greens. Add more dressing as needed but just enough to moisten the greens. Adjust seasoning with salt and pepper as needed.

This recipe appeared in the Spring 2024 issue as part of a larger story on Seafood and Spring Greens.