Making homemade gravlax is easy. It's one of those great recipes that impresses guests, looks beautiful, requires zero cooking, and takes minutes to make. Heads up: while this recipe is easy, you need to prepare it 3 days in advance.

The beets create a lovely deep scarlet color on the top layer of the fish, and they add a very subtle sweet, earthy, flavor.

I love to serve this thinly sliced on a platter with fresh veggies. Bagels and cream cheese are always welcome accompaniments for cured fish. Enjoy!

Beet Cured Gravlax

3 lb center-cut salmon filet, as thick as possible
2 medium red beets (about 1 pound), peeled and finely grated
1 large bunch fresh dill, roughly chopped
Zest of 1 large orange
Zest of 2 lemons
1 cup plus 2 Tablespoons kosher salt
½ cup granulated sugar
¼ cup freshly cracked pepper

Note: Ideally, your filet is at least 1½-2” thick, and evenly thick across the fish. If you have thinner parts of a large filet, they may be too salty once cured, and you can discard those ends. Make sure all of the bones are removed from the salmon.

Directions:
In a bowl, combine the grated beets with chopped dill, orange zest, lemon zest, salt, sugar, and pepper.

Place a large piece of plastic wrap big enough to cover the fish on the bottom of a non-metal dish (pyrex or ceramic). Place half of the beet mixture on the bottom. Place the salmon skin-side down, and then rub the rest of the beet mixture on top. Tightly wrap the salmon in the plastic wrap. Place another pan/dish on top of the salmon and weigh it down (something like canned goods or small weights works well).

Cure for 3-4 days, or until the salmon is significantly firmer to the touch. Each day, flip the salmon over and drain any excess liquid. Once fully cured, scrape off the beet mixture and discard.

Serve thinly sliced with the accompaniments of your choice. Cured salmon will keep wrapped tightly in the fridge for up to one week.