Salmon Lox
Ingredients
The salmon
-
1
lb
Salmon fillet (bones removed, sushi grade)
The curing mixture
-
1
cup
Fresh dill (coarsely chopped)
-
½
cup
Sea salt (or kosher salt; do not use table salt)
-
1
tsp
Ground white pepper
Instructions
- Rinse the salmon fillet under cold water and pat dry.
- Lay out a large piece of plastic wrap and sprinkle half of the fresh dill, half of the sea salt, and white pepper over it.
- Place the salmon fillet on the plastic wrap and cover it with the remaining dill, salt, and pepper.
- Wrap the salmon tightly in plastic wrap and place it in a shallow baking dish.
- Top the salmon with a smaller dish and weigh it down with metal cans.
- Refrigerate for 36 hours, flipping and draining liquid every 12 hours.
- After 36 hours, rinse the salmon to remove excess salt and pat dry.
- Return the salmon to the fridge uncovered for at least 2 more hours, up to 12 hours or overnight.
- Slice thinly across the short end of the lox to serve.
Nutrition Facts (estimated)
Servings
8
Calories
84
Total fat
3.7g
Total carbohydrates
0.6g
Total protein
11.5g
Sodium
mg
Cholesterol
mg
You might also like