Bagels, cream cheese, and lox is a decadent breakfast, or anytime food. What the heck is lox? Lox is salmon that has been cured, not usually smoked. If you look around at your grocery store you will more than likely find packages of lox that cost a lot of money, for very little salmon. Make you own! It is really easy. Lox is delicious on crackers for a snack, or fancy h’or delvers. I love it rolled in a lettuce leaf with cream cheese and dill. It does take a bit of salt to cure the salmon, but you wash the salt off once the curing is done. Try it and you may just surprise yourself with the delicious result.
1 pound salmon, skin on, about 1 or more inches thick..
You want salmon that is thick. Try to avoid the thinner tail sections.
Mix together:
1 ½ cup coarse salt, or canning salt
¾ cup brown sugar
1 teaspoon black pepper
1 teaspoon ground dill
2 tablespoons citrus zest from lemon, lime, or orange
Wash and pat dry your fish. Pull out any large bones.
On a piece of foil large enough to tightly wrap your fish, place a piece of parchment or wax paper that is just large enough to cover your fish.
On the parchment paper spread out 1/3 of the salt mix.
Place fish, skin-side down, on the salt. Pour all the remaining salt mixture on the fish to cover the entire fish. Pat firmly. Be sure and cover any ends.
Pull the edges of the parchment paper over the fish, and wrap tightly with the foil.
Place foil packet on a plate, skin-side down, and chill in refrigerator 24 hours.
Unwrap your fish and scrap off salt. Carefully rinse off all of the salt. The fish will have turned a beautiful, deep, red. Slice the salmon on the diagonal in thin slices. Be sure you do not have any of the skin on the slices. Discard skin. Be sure and refrigerate any leftovers.
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