Beet-Cured Salmon
Steven Brown uses beets to bring earthy flavor and bright, bold color to cured salmon, which he serves on sourdough toasts with fromage blanc, hard-cooked egg, radish slices, and a few drops of tangerine-infused oil. Feel free to sub store-bought smoked salmon that's thinly sliced. You can also go low-carb and serve the salmon on long cucumber slices.
Recipe by Cooking Light July 2016
Gallery
Credit:
Christopher Testani; Styling: Thom Driver
Recipe Summary
Ingredients
Directions
Source
Tilia, Minneapolis, MN
Nutrition Facts
Per Serving:
46 calories; fat 1.6g; saturated fat 0.3g; mono fat 0.5g; poly fat 0.6g; protein 6g; carbohydrates 1g; fiber 0g; cholesterol 15mg; iron 0mg; sodium 183mg; calcium 5mg; sugars 1g; added sugar 0g.