Beetroot-cured Salmon with Orange and Watercress Salad
By OcadoLife
Published on 11 August 2025
This Scandi-style recipe for Beetroot-Cured Salmon with Orange and Watercress Salad has real wow factor and it’s a great introduction to curing at home. “The cold cure technique is quick, simple and delivers big on flavour,” says chef, food writer and MasterChef runner-up Omar Foster. “Once cured, the salmon will keep in the fridge for up to a week. Simply slice as needed to add a special, restaurant-style touch to brunch dishes, open sandwiches and salads.” Allow at least two hours for curing.
Time and servings
20 minsTotal time
6Servings
20 minsPrep time
Ingredients
- 500g salmon fillet
- 200ml beetroot juice
- 100g coarse sea salt
- 75g caster sugar
- 2 tbsp ground ginger
- 2 tbsp cumin seeds
- 1 lemon, zested and juiced to give 1 tbsp
- 1 (80g) bag watercress
- 2 large cooked beetroot, diced
- 2 oranges, 1½ peeled and segmented, ½ juiced
- ½ red onion, finely sliced
- 3 tbsp extra-virgin olive oil
- 1 tbsp garam masala
Method
Step 1
Place the salmon, skin-side up, in a snug-fitting dish. Combine the beetroot juice, sea salt, sugar, ginger, cumin and lemon zest in a jug and pour over the fish. Cover tightly with cling film and transfer to the fridge for a least 2 hrs or ideally overnight.Step 2
Drain the liquid; run the salmon under cold water to remove any cure. Pat dry with kitchen towel. Remove the skin – hold it taut and use a sharp knife; discard.Step 3
For the salad, combine the watercress, diced beetroot, orange segments and onion in a bowl. To make the dressing, combine the oil, garam masala, orange juice and lemon juice. Whisk well; season. Toss the dressing through the salad just before serving.Step 4
Slice the salmon at an angle against the grain; plate up with the salad. Chill leftover salmon in an airtight container for up to 1 week.