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.
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