Lox is salmon (if you really want to get particular, it’s the belly portion) that’s been cured, brined, or smoked, but never cooked.
https://www.bonappetit.com/story/homemade-lox
In a small bowl mix together 2 Tbsp. Kosher salt and ¼ cup granulated sugar (or brown sugar). This is your cure. Set aside. Thinly slice an 8-ounce skin-on fresh salmon filet on the diagonal, about ¼-inch thick, cutting it off of the skin. Spread half of the cure on a dinner plate and lay salmon slices evenly over top, making sure they don’t overlap. Sprinkle the rest of the cure on top so that the salmon is completely covered, then top with a handful of fresh dill sprigs. Lay plastic wrap over top and press down firmly.
Refrigerate for 1 hour, then rinse off cure and herbs in a colander and pat gravlax dry with paper towel. Sprinkle with a touch of fresh dill fronds and a drizzle of olive oil before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 310.7mg | 11 % | |
Potassium 7.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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