Check out the recipe: www.allrecipes.com/Recipe/266045/Beet-Cured-Salmon-Gravlax/

I'm from Sweden and we make gravlax for almost all of our holidays. I often go for beet-curing since it develops that beautiful color. I really recommend to put some dill and lemon zest along with the beets, and for a little extra spice - a few drops of vodka (or Akvavit) :)

Oh man, that color is GORGEOUS! I've never liked smoked salmon or gravlax, but that is so beautiful it makes me want to try again...

Hello Chef John. Here's a fun little thing you can do as well. Use the gravad mixture, the salt and sugar. And cure egg yolks. They turn out amazing, and you can eat them as is, or even better, grate them over a dish for an amazing boost to the savory factor.

i am mecanic from siberia, i make this often from fish from my rivers. i use old car tire from shop for weight, and do cure outside. i like use dill and chervil, and eat on bread with smetana and zakuski (pickle tomato, cucumber). thenks for video

Try it with some thinly sliced cucumber. Total game changer.

I've been making gravlax for years...and it rocks! I like the beet take on it. I came up with my own recipe/method after the first few times. I'm not a fan of dill, so I came up with the addition of...wait for it...caraway seeds! I've never seen salmon paired with caraway, but, oh, man! Does it work! And instead of the ungainly weight, I figured that vacuum sealing would apply even pressure all around the fish, and it totally works. And somehow, it shortens the cure time by about half. Kind of the same way as a vacuum marinade works. I might have to add some beet root to the next batch. A friend likes my gravlax so much that he ordered 5 wild-caught Alaskan salmon filets for me to process.

Nights I get to unwind with Chef John and a fresh Food Wishes upload are the best nights.

That's so beautiful! I never thought about combining salmon and beetroots together, guess I should give it a try!

Food safety note that Chef John didn't mention. Use Sushi grade salmon. Farmed and wild fish (especially wild) can and usually contains parasites of some form or another. Sushi grade has been inspected and essentially shown to be parasite free. The only time this is super relevant is when you are going to eat the salmon raw, cold cured, or cold smoked, as these methods don't kill encysted parasites or eggs from them. While the odds of catching something are low, finding out you have tapeworms or the like due to fish that wasn't the correct grade or prepared properly still sucks. Not picking on Chef John about this, just something that is heavily noted up here in Alaska as we catch and eat a lot of salmon. Honestly, I'm not sure how widely this is known but it is a thing to remember.

Wonderfully inventive, CJ! I do the dill version about 4x per year, but will totally do this version--we love beets! My wife sent me to the market for a dozen of those root vegetables, but they only had 11. She said I was "a beet off".

I lived in Alaska for 19 years when I was a young man. I had salmon 100 ways including gravlax. I never thought about using beets...that is a gorgeous looking dish. Bravo!

Made gravlax for the 1st time a few weeks ago. Easy and delicious. Your beet gravlax is a must try. Thanks.

This is absolutely gorgeous! Definitely will make it!!!

Such mesmerising colour wow

wow you are going to make a great cook out of me, my first experience with gravlax sounds delicious, thank you.

Stunning!

Really interesting recipe, definatelly gonna try this! One thing I gotta say, is that the A in gravlax is pronounced more like the A in "Bark" or "Park". The word translated from Swedish to English is Grave salmon. It originates from the 17th century where salmon was buried in salty sand and left to ferment. It used to be a lot more similar to surströmming, but the recipe has evolved into what we have today.

Ok this came out amazing for me! It is super buttery and tender, and only mildly fishy the way it’s supposed to be. You don’t even really taste the beet, it just gives it a beautiful color. It was really really easy to make. There is no excuse not to make this unless you don’t like cured salmon. I want to share a picture but alas, I cannot. Just know that it was perfectly delicious and perfectly beautiful on a bagel with cream cheese. Great recipe chef, thank you!

Hey guys!! I just finished making the salmon and it was absolutely amazing!! However, I changed two things: I used precooked beet (which perhaps lead to a slightly more purple penetration, nothing too noticeable) and added dried dill in the salt mixture and over the grated beet, which added a nice dill touch into the flavor.

Lovely to see you curing salmon without the alcohol that is present inmost recopies but completely unnecessary. We have a lot of sick fish up here in the Great White North and I have been curing it for years. My latest creation was Birch Syrop, with sumac and juniper berries, delicious. It is a simple process that produces wonderful results. I hope all your viewers take this recipe and play and enjoy..

Oh that so good gotta try it

Literally the prettiest lox bagel I’ve ever seen!

I love mine with fresh dill and some lightly pickled red onion, which helps cut the sweetness. Thanks Chef

That looks amazing!

The slices look gorgeous! Like a sunset

we did this in culinary school! it looks great if you use it to make salmon roses! the two tone really pops out

Nice, must try this. Thanks

I love this guy!

John has one of the best voices ever. I love his voice

Midsummer eve is coming upon us, would love to see Chef Johns take on pickled herring. I will definitely put this gravlax on the table with the other mandatory dishes, and some not that mandatory.

I just have to try this for our next Swedish Christmas eve dinner, that color is amazing :)

Thank you i will try this too!

Excellent! Thank you for being yourself in this video! Jajajaja love it!

Just love all your videos.. So much attained with minimal efforts and added to that your voice 😍❤

My old boss taught me this recipe about 8 years ago. Brings back a lot of memories.

Chef, I have watched a ton of your videos and this is by far the most beautiful thing I’ve ever seen you, or pretty much anyone ever make. You have inspired me to pick up some salmon right now. *Dashes off to Sprouts!*

Gorgeous! Thanks, Chef John! Have a great weekend! ;)

Awesome video John!

This channel is truly my happy place. This beautiful recipe is the perfect vision to hold on the way to Sleepy Town. I will definitely be making this soon. Nightnight!

thanks so much !

After all, you are the Courtney Cox of your Salmon Gravlax.

super yummy... looks great.

Also that bagel at the end was so beautiful I had to call my girlfriend over from across the room so she could see it, too.

Beautiful video and result. Really enjoying your videos and laid back style

Beets are one of my favorite root vegetables. And I so love fly casting for Salmon, thou I don't get to fish for the Atlantics like I did in the past. A King Coho, or Red salmon would work with this one.

Chef John is my hero

Its been 1 day, way to go. Thank you Chef John

I make my own gravlax.....and it is so easy and sooooo tasty! will try this one.

That would make a pretty unique sushi topper too I think. It is simply stunning.

Very unique recipes! 👍👍👍

Chef John Rocks!!

gonna make this one

Great chef John I have made it with golden beets now I will try with red beet better presentation 😀

Harry Chapin of beet scrapin! You always come up with one of those for almost every video!!!!

Oh, that IS beautiful!!

I’m impressed 👍🏻

Make this monthly only vary it with Pernod and Dill sometimes. I use brown sugar. I also cold smoke it for 1 hr with Alder wood after its cured and sits for a day. Gives it just a touch of smokey flavor, never over powering. Everyone wants the recipe every time. Its always a winner. Bagles cream cheese, onion, capers and dill.

That is pretty as heck! Never thought to put beets in there. Thanks, Chef John!

Its swedish midsummer in 3 days and this year might as well be the year i actually make my own gravlax instead of buying it. I kind of cant deny this would look so much better on the table than the regular store bought. Its decided! IM DOING IT!

Boom! Awesome!

YUM!!!!!!!! omg, i'm making this....

5:50 lol. 6:05 lol. I love when things like that happen to you :-) And this is the most gorgeous salmon gravlax I've ever seen.

just made some with dill and its great. im now going to try some with the beetroot as it looks great. one thing I like to do is to wash and dry the skin after the meat has been cut off and fry it. makes a tasty snack.

Drop a beet. Very good Chef John.

Good work chef! Damn I'm starving 🤤

I just love you!

Wow, relatively easy even having to wait a couple of days!

One of my Jewish recipes from my dad's father's father's side -- which are WWII defectors -- is dill-brined gravlax wherein you stew the fish in a pickle jar after the pickles are gone for a day then you smoke it over pecan wood.

a wild gravlax appears!

GREAT video AS always

My mom makes this, sans dill or beats, and freezes it in chunks wrapped very tightly in saran wrap. It's not as firm after thawing as it is fresh, but it's still pretty great.

Thx for this version, I make the traditional version with dill and serve with my homemade farmer's cheese which is equally as easy.

Gravlax is amasing and easy to make. Takes 0 effort and usually gets great results. I personally prefer a mixture of 40%salt to 60% sugar. It gives it a little less oversaltyness (thats not a word >.

Gloves, dude! Marvelous invention! They fit over your fingers and hand. Amazing things!😂😂😂👵

I swear I just saw a pic of a piece of nigiri on Reddit the other night with beet cured salmon. After seeing it I was like man I wanna make that. Then boom this video pops up in my feed.

So. Much. YES!!!!!

Hello, your vids are awesome. I was hoping you can make a piped pureed carrot type side dish. think it would taste nice. TY

Its called ”Gravad lax” in swedish. We eat a lot of gravad lax in Scandinavia. We serve gravad lax with potatoes and gravad lax gravy. It contains, Swedish mustard, Dijon,salt,pepper,sugar,red wine vinegar,olive oil, water and a hole lot of dill. Super yummy. Please try it out. Good luck-Lycka till.

You are the only person who can convince me to try beets again. I never liked it. But because I have blind faith in your recipes I will try this one too.

Interesting....I want to make this now

So I made this a few days ago and enjoyed it tonight.. which was.. amazing, so thank you! My friend asked me why I had to use salmon with the skin on... and I couldn't come up with a better answer than 'well cause Chef John said so" which really was good enough for me but I figured I'd go to the source.. so if anyone can answer why it's better to cure (and cook) salmon with the skin on my curious friend and I would greatly appreciate that!

a tip for gravlax is to pan fry it lightly and serve it with boiled potatoes in a dill bechamel, its a wonderful summery dish. In Sweden it is called bräckt gravad lax and it is usually made with lightly cured salmon.

i'm sure your right and i'm wrong. what i know is i'm subscribed and you always get a thumbs up.

Would I follow same instructions say if I wanted to use Jalapenos or something spicy. Thanks for another great video Chef John.

That thumbnail is gorgeous. Looks awesome Chef John!

loved this. any chance you can help me curing roe? i tried once and messed up. i think i salted too much and it was a brick

Love your videos! Keep it up!

I've never even heard of this but I love smoked salmon so

you should try gravlax on rhyebread made in the archipelago of finland, and fresh salmon of course.. using heavily salted butter on with dill as garnish... one of the best meals on earth

Ok so I really don't like red beets much, but this recipe really makes me want try it out anyways. Looks so good.

You should try the blodpudding next time your at Plaj. I love to see you recreate it for us!

I'm not sure why, but the color reminds me of hibiscus, my favorite flower. I bet it would look gorgeous plated up with some fresh hibiscus, maybe the yellow ones with reddish centers.

Is leaving the skin on completely necessary, or can it be done skinless? Curious as to if it's there to help with flavor, or texture, or structure as it's curing. Looks super amazing!

I want to try this on some other fish like walleye or northern pike. Is there any reason why it wouldn't work?

Chef john, thanks for making this video...love them and been a long time follower. Can we use any store-bought salmon or does it need to be sushi grade? Also, could you tell us the dill-version during the curing process

Yum

How in the hell is "drop a beet" not one of the top comments?!?!

If you are doing gravlax with beetroot it´s more or less mandatory to add some grated horseradish to the beets. It cuts through the sweetness of the beets and give the fish a more rounded flavour. The perfect condiment is "Hovmästarsås" which is an emulsion of sweet mustard, spicy mustard (Dijon works fine), sugar, white wine vineagar, chopped dill and a neutral cooking oil (NEVER olive oil). Midsummer (A major holiday up here) is coming up here in Sweden so I´m making gravlax as we speak! One with beetroots/horseradish and one more true of origins containing dill and a few shots of vodka! A swedish midsummer buffet without gravlax is like KZfaq without Chef John. It may work, but it would feel very empty! :)

Russ and Daughters in NYC has the best pastrami-cured lox. I don't eat beef, and turkey pastrami is usually terrible, which makes the pastrami lox that much better. I'd love to find a recipe for that.