Not sure what to do with the pantry salmon? Use this simple cure to make delicious lox right in your own refrigerator.
Prep Time20 minsCook Time2 daysTotal Time2 days 20 mins
INGREDIENTS
2 Salmon filetsSkin on, thawed
2 bay leavesCentral stems removed
2.75 tsp peppercorns
2 tsp turmeric
¼ cup kosher salt
2 tbsp sugar
1 pinch red pepper flakessuch as Korean gochugaru
DIRECTIONS
1Grind the bay leaf and peppercorns in a spice grinder or mortar and pestle until very fine. Combine with turmeric, red pepper flakes, salt, and sugar in a small bowl.
2Sprinkle mixture generously over salmon fillets, covering both sides and the edges.
3Wrap fillets tightly in plastic wrap.
4Using a sharp, thin object such as a cake tester or metal skewer, poke holes through the plastic wrap and skin on the skin side only.
5Place salmon skin side down on a wire rack or perforated pan set in a bowl or container to catch the drippings. Place something flat and heavy on the salmon, such as a pot or casserole dish filled with pie weights or water. Place in refrigerator for two to three days.
6After the salmon has cured, remove it from the refrigerator and unwrap. Rinse gently under cool water to remove excess cure.
7(Optional) Cold-smoke the salmon using a smoking gun or cold smoking rig.
8To serve, slice the salmon thin along the grain down to the skin, and then peel the meat from the skin. Serve on bagels with cream cheese, capers, thin-sliced red onion, and dill.
Ingredients
2 Salmon filetsSkin on, thawed
2 bay leavesCentral stems removed
2.75 tsp peppercorns
2 tsp turmeric
¼ cup kosher salt
2 tbsp sugar
1 pinch red pepper flakessuch as Korean gochugaru
Directions
1Grind the bay leaf and peppercorns in a spice grinder or mortar and pestle until very fine. Combine with turmeric, red pepper flakes, salt, and sugar in a small bowl.
2Sprinkle mixture generously over salmon fillets, covering both sides and the edges.
3Wrap fillets tightly in plastic wrap.
4Using a sharp, thin object such as a cake tester or metal skewer, poke holes through the plastic wrap and skin on the skin side only.
5Place salmon skin side down on a wire rack or perforated pan set in a bowl or container to catch the drippings. Place something flat and heavy on the salmon, such as a pot or casserole dish filled with pie weights or water. Place in refrigerator for two to three days.
6After the salmon has cured, remove it from the refrigerator and unwrap. Rinse gently under cool water to remove excess cure.
7(Optional) Cold-smoke the salmon using a smoking gun or cold smoking rig.
8To serve, slice the salmon thin along the grain down to the skin, and then peel the meat from the skin. Serve on bagels with cream cheese, capers, thin-sliced red onion, and dill.
Gravlax – Cured Salmon Lox
Fish Food