Beetroot Cured Salmon Gravlax with Pomegranate, Quinoa and Ginger Lemon Dressing

Follow the cure instructions from the Beetroot Cured Salmon Gravlax recipe.

Ingredients

Beetroot Cured Salmon Gravlax
  • 500g fresh salmon
  • 1/2 cup sugar
  • 1/2 cup sea salt
  • 1/2 cup fresh grated beets
  • 1tsp white peppercorns crushed
Salad
  • 2 cups cooked quinoa
  • 1 cup baby mung beans
  • 1/2 cucumber finely diced
  • 1 cup pomegranate pearls
  • Fresh mint leaves
Dressing
  • 2 Tbsp pomegranate vinegar
  • 2 tsp fresh grated ginger
  • Juice of 1 large lemon
  • Juice of 1 orange
View Method Beetroot Cured Salmon Gravlax with Pomegranate, Quinoa and Ginger Lemon Dressing

Method

  1. Follow the cure instructions.
  2. Mix all salad ingredients with the finely sliced salmon gravlax.
  3. Mix all dressing ingredients in a jar and shake well. Add to salad as needed.

Handy Tips

Remove the salmon for a great vegetarian option!

View Ingredients Beetroot Cured Salmon Gravlax with Pomegranate, Quinoa and Ginger Lemon Dressing
View Method Beetroot Cured Salmon Gravlax with Pomegranate, Quinoa and Ginger Lemon Dressing
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