Yield
12 servings (serving size: about 2 ounces salmon and about 1/4 cup salad)
Becky Luigart-Stayner

How to Make It

Step 1

To prepare salmon, combine first 5 ingredients in a small bowl. Sprinkle one-third of dill mixture in bottom of a 13 x 9-inch baking dish. Arrange 1 salmon half, skin-side down, on dill mixture. Combine one-third of dill mixture and beets in a small bowl; spread over salmon. Top with remaining salmon half, skin-side up. Spread remaining dill mixture evenly over salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.

Step 2

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours. Repeat procedure one more time.

Step 3

To prepare salad, place cucumbers in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain in sink 1 hour. Place cucumbers on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumbers, vinegar, and remaining ingredients except dill sprigs. Cover and chill 1 hour or up to 4 hours, stirring occasionally; drain well.

Step 4

Scrape off and discard beet and salt mixtures from salmon. Discard liquid. Cut salmon into (1/8-inch-thick) slices; discard skin. Serve with salad. Garnish with dill sprigs, if desired.

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