Monday, April 29, 2013

Cured Wild Salmon (Lox)

1 lb boneless, skinless wild salmon 
1 cup brown sugar 
1.5 cups sea salt 
1/2 cup fresh dill
Black pepper

Pat salmon dry with a paper towel. Combine sugar, salt, and dill. Season generously with black pepper. Spread the mixture evenly over the salmon, pressing it into the flesh. Wrap salmon tightly in plastic wrap and place in a large flat dish. Add another large flat dish on top of the salmon. Refrigerate for 4 days.

Unwrap the salmon and rinse off under cold,running water. Pat dry. Rub olive oil over the top. Slice diagonally into thin slices.

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