Beet Cured Gravlax

1: Add salt, sugar, beets, lemon zest, peppercorns, and coriander seeds to a food processor and blend until pureed.

2: Overlap two pieces of plastic wrap in a baking dish that comfortably fits the salmon filet, forming a T shape.

3: Pour half of your beet mixture onto the plastic wrap, then place the salmon skin side up on the beet cure.

4: Pour the remaining beet puree over the skin of the salmon and spread evenly with a spatula.

5: Wrap the salmon tightly in the plastic wrap and refrigerate for 48-72 hours.

6: After curing, carefully remove from plastic wrap and rinse off the salt and beet mixture.

7: Dry the salmon filet thoroughly with paper towels, then slice into thin pieces at a 45° angle.

8: Serve with veggies, bagels or gluten free bread, cream cheese or dairy free substitute, lemon wedges, dill, and capers.