Homemade Lox

Source: Wholesome Yum

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 8

Total time: 36+ hours

INGREDIENTS

• 1 lb salmon filet (bones and skin removed, sushi grade)
• 1/2 cup fresh dill, coarsely chopped
• 1/4 cup kosher salt
• 2 Tbs white sugar
• 1 tsp ground white pepper

DIRECTIONS

• Rinse the salmon filet with cold water, then pat dry with paper towels.
• Lay out a large sheet of plastic wrap, at least twice as big as the salmon. 
• Mix together the salt, sugar, pepper, and dill. Sprinkle half of the salt mixture over the plastic wrap.
• Place the salmon on top of the salt, then top with the remainder. Also rub some of the mixture into the sides of the filet.
• Tightly wrap the salmon with the plastic wrap, then wrap again with a second layer of plastic wrap. 
• Place the wrapped salmon in a shallow baking dish, then top with a second dish and weigh down with a few cans from your pantry or anything else heavy and safe to refrigerate.
• Refrigerate for 36 hours, draining the liquid and flipping the wrapped salmon every 12 hours.
• At the end of the 36 hours, rinse the salmon and pat dry with paper towels. Then refrigerate the salmon again, uncovered, for at least 2 hours or overnight.
• Thinly slice at an angle and serve on bagels with cream cheese, cucumber, red onion, and capers!!