FRIDGE LOX
One of the cool things about cooking cheater barbecue is the thought that something is going on inside that slow cooker or behind the oven door while you're off doing something else. The same is true with making lox in the fridge. Our method is just a simple take on classic cold smoking with a little bottled smoke. The fish "cooks" in sugar and salt and cold-smokes in the fridge. Three days later, like magic, you're in lox. Serve with toasted bagels and cream cheese or dark rye bread with chopped hard-cooked egg, capers, and red onion.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- COMBINE the sugar, salt, and bottled smoke in a small bowl and blend into a paste.
- LAY the salmon (skin side down) on a piece of plastic wrap large enough to completely seal the fish. Spread the paste over the fish. Top with the dill, if using.
- SEAL the fish tightly in the plastic wrap and set it in a dish that will catch the juices.
- PLACE a clean, foil-wrapped brick on top of the fish and refrigerate. The lox will be smoked and cured in three days.
- UNWRAP the fish and discard the dill. Transfer the fish to a board and thinly slice on the diagonal with a sharp knife.
CLASSIC LOX RECIPE
Steps:
- Gather the ingredients.
- Cut the salmon in half across the fillet into two halves.
- In a bowl, mix the sugar, salt, peppercorns, juniper berries, dill, and optional chili pepper flakes , if using.
- Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt, and pepper mix.
- Place the second fillet flesh side down on top to create a "salmon sandwich." Wrap the fish pieces tightly in plastic wrap.
- Put the "salmon sandwich" into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon and weigh it down with a heavy object such as canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells).
- Put the fish into the refrigerator and leave it to cure for 3 to 4 days, turning the salmon twice a day or at least once every day. If there is any accumulated liquid, pour it out and change the plastic wrap.
- When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels , thick if it's meant to be the main course.
Nutrition Facts : Calories 694 kcal, Carbohydrate 18 g, Cholesterol 191 mg, Fiber 1 g, Protein 67 g, SaturatedFat 7 g, Sodium 3512 mg, Sugar 17 g, Fat 37 g, ServingSize Serves 6, UnsaturatedFat 0 g
HOW TO MAKE LOX (EASY SALMON LOX RECIPE)
Learn how to make lox at home, with simple ingredients! This easy salmon lox recipe tastes perfectly salty, buttery, and smooth. It makes the best bagel and lox.
Provided by Maya Krampf
Categories Appetizer
Time 15m
Number Of Ingredients 4
Steps:
- Rinse the salmon fillet under cold water. Pat dry.
Nutrition Facts : Calories 84 kcal, Carbohydrate 0.6 g, Protein 11.5 g, Fat 3.7 g, SaturatedFat 0.6 g, Cholesterol 31.2 mg, Sodium 7101.9 mg, Fiber 0.2 g, ServingSize 1 serving
HOMEMADE LOX
You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
Provided by Wacky Noodles
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P2DT1h50m
Yield 8
Number Of Ingredients 4
Steps:
- Rinse salmon with water; pat dry with paper towels.
- Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
- Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
- Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
- Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 12.5 g, Cholesterol 24.3 mg, Fat 3 g, Protein 10.4 g, SaturatedFat 0.6 g, Sodium 5718.8 mg, Sugar 12.5 g
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