Lox is the word used for “salmon” in Yiddish countries. It means that salmon fillet is cured in a mixture of salt and sugar or brine just like in gravlax. According to history, an authentic lox should only use the belly part of the salmon. They say that salmon’s belly is the fattiest and richest portion, thus when brined, it becomes saltier and aromatic compared to other salmon parts.
• 14-16 oz Salmon
• 1/2 cup sugar
• 1/2 cup salt
• 2-3 tbsp dill (finely chopped)
• 2-3 tbsp tarragon (finely chopped)
• 2-3 tbsp fennel fronds (finely chopped)
Prepare a baking or casserole dish.
Place the salmon in it.
Coat with finely chopped dill, tarragon, and fennel fronds on each side of the salmon.
Mix equal parts of salt and sugar on another bowl.
Coat both sides of the salmon with the salt and sugar mixture.
Cover the container with plastic wrap.
Place inside the fridge for 12-24 hours.
After, rinse the salmon in cold water to remove excess salt.
Pat with tissue to remove excess water.
Slice thinly the salmon fillet.
Serve and enjoy.
Tips and ideas:
Lox is best served when paired with bagel and cream cheese.
You can also garnish with ground pepper and finely chopped scallions.
It is suggested to complete the 24-hour cycle of keeping it inside the fridge, because the saltier the salmon is, the better.
Images – https://www.youtube.com/watch?v=DyeJUr2karU