Beet And Grappa Cured Salmon

• 1/2 cup sugar
• 1/2 cup salt, kosher or sea salt
• White peppercorns, roasted and crushed
• Orange zest
• 1 side salmon
• 2 oz grappa
• 1 large beet
• Thinly sliced cucumber tossed in white balsamic vinegar and a little sugar.
• Cippolini onions braised in white wine and sugar.

1. Mix a half-cup of sugar and a half-cup of salt with crushed white peppercorns and orange zest and cover side of salmon with all the mixture evenly.
2. Pour 2 ounces of Grappa on salmon and wrap tightly, refrigerate for 24 hours.
3. Remove the cure with a damp cloth, and cover with grated uncooked beet (about 1 large beet per side).
4. Cure again for another 12 hours and remove the beet cure with a damp cloth.
5. Slice on a bias very thin starting at the tail, cutting toward the tail.
6. Serve with thin slices of cucumber tossed in white balsamic vinegar and olive oil, and cippolini onions cooked slow cooked with white wine and sugar.

sugar, salt, white peppercorns, orange zest, salmon, grappa, beet, cucumber, cippolini onions

Taken from www.epicurious.com/recipes/member/views/beet-and-grappa-cured-salmon-1208356 (may not work)