Ruby Red Salmon

Nick_Valliquette_64114

I wanted to completely alter the look of otherwise overused and boring salmon. I marinaded the fish in beet juice, Beaujolais wine, shallot along with fresh parsley. I ended up loving the color and found many uses for it. 104 F was perfect temp and retained color! Cheers

Tim_Sutherland_52834

Beet cured gravlax is also very nice. A quick beet cure on a white fish like sturgeon or halibut gives an interesting effect too.