Beet-Cured Salmon

Makes 1 side of salmon

1 (2 to 2 1/2-pound) skin-on salmon filet, preferably center cut, pin bones removed

2/3 cup kosher salt (100 grams)

1/2 cup packed light brown sugar

Finely grated zest from 2 medium lemons (about 2 tablespoons)

3/4 cup coarsely chopped fresh dill (from about 10 sprigs)

1 pound loose red beets (about 3 medium)

1. Pat the salmon very dry with paper towels, then place skin-side up on a rimmed baking sheet.

2. Place the salt, sugar and lemon zest in a small bowl and use your fingers to combine and rub the zest into the salt and sugar. Sprinkle about 1/3 of the salt mixture over the salmon skin. Flip the salmon and sprinkle the remaining salt mixture over the flesh, sprinkling a little more over the thicker parts. Gently pat it in. Evenly sprinkle the dill over the salmon. Let sit while you prepare the beets.

3. Peel the beets, then shred on the large holes of a box grater. Pack the beets in an even layer over the flesh of the salmon and around the sides. Tightly cover the baking sheet with plastic wrap.

4. Place a 9-by-13-inch baking dish on top of the salmon, then place a few cans or a large zip-top bag of water in the baking dish to weigh it down evenly. Refrigerate until the flesh of the salmon is firm, two to three days. It will let out a lot of liquid.

5. Uncover the salmon and gently wipe the beet layer off (do not rinse the salmon off after this). Pat very dry with paper towels. To serve, cut at an angle across the grain into thin slices, leaving the skin behind.

Recipe notes: Leftovers can be well-wrapped in plastic wrap and refrigerated for up to one week. If using another kind of salt, make sure you weigh it and use 100 grams.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)