Beet-cured salmon from Everything I Want to Eat: Sqirl and the New California Cooking (page 175) by Jessica Koslow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare at least 24 hours before serving.

  • crandall57 on May 12, 2025

    This was delicious! And not too difficult. We cured it for about 23 hours. We had two pieces of salmon, approximately one pound each.

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