Making lox at home is surprisingly easy. No, I have not gone crazy. We had purchased a larger piece of salmon from the fish market seeing as it is salmon season and all, and we just couldn’t justify cooking it all at once. Instead, we sliced off a piece and set it aside. Too small for another full meal, we decided to turn it into lox, the salt-cured salmon delicacy that graces the tops of bagels everywhere. Everywhere. And if you’re averse, I apologize. You don’t know what you’re missing.
Salt and Sugar 1 of 41 pound fresh wild salmon filet, patted dry
2 tablespoons kosher salt
2 tablespoons granulated sugar
2 teaspoons black pepper
Mix together and pat over fish to completely cover.
Dill 2 of 4Place 20 sprigs of dill on top of the fish and wrap tightly with plastic wrap.
Into the Fridge 3 of 4Put the plastic-wrapped fish into a Hefty slider bag and seal. Store in the refrigerator for 3 days, turning over periodically to get the juices to reabsorb into the other side of the fish.
Lox 4 of 4All that's left is to rinse the fish, pat it dry, slice thinly on the bias, and serve. Keep any unused portions in the refrigerator for a few days.
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