I grew up loving the salty flavor, bright color and creamy texture of lox. When feeding a crowd, lox can be an expensive addition to the meal. Making it for yourself is both fun and affordable. It takes about 3 days to prepare the fish, so make sure to give yourself enough time.
Rinse the salmon and dry well. Place salmon on top of a large piece of plastic wrap. Set aside.
Put the salts, sugar and parsley in a food processor and pulse until well blended.
Pour half of the seasoning on top of the fish and rub it in well. Flip the salmon and rub the remaining mix on the other side.
Wrap fish tightly with the plastic wrap and put it into a casserole dish or shallow container large enough to allow the fish to lay flat and to contain the liquid that will come from the fish.
Place several heavy cans or a clean brick on top of the wrapped fish to press the liquid out while the fish rests.
Place the casserole dish in the refrigerator and flip the fish every 24 hours over the course of about three days.
Remove the weight and the plastic wrap, and rinse the fish and dry well. Slice it very thinly and serve cold.
Nutrition Analysis: 280 cal, 15 g fat, 60 mg chol, 5250 mg sodium, 10 g carbs, 0 g fiber, 10 g sugar, 23 g protein.
Laura Hahn, winner of Philadelphia’s NBC’s Next Local TV Chef competition, operates a restaurant consulting company. She recently published a gluten-free cookbook, Around the World, One Gluten-Free Meal at a Time, and blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Source URL: https://www.glutenfreeliving.com/recipes/breakfast/lox/
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