Tip: click step to get into cook mode
puree all the ingredients except the salmon
put salmon into dish, smear beetroot mixture over everything
keep at room temperature for 2 hours
cover with cutting board, weigh down
put into fridge and turn after 12 hours
let rest for 36 to 48 hours.
remove beetroot mixture (keep for salad dressing, fish sauce or to cure more salmon),
Rinse salmon, pat dry
cut into strips. Rest can be frozen