I may be married to an Italian, but my roots are heavily Scottish. And one of my Scottish family's greatest holiday traditions is the eating of the salmon lox during our champagne Christmas brunch. My dear grandmother would have salmon shipped to our door directly from the Scottish Isle of Man, and we would be sure to portion out every piece equally amongst each family member.
When the days get darker and colder, my body starts craving those smoked and cured salmon flavors. So, fulfilling one of my long-time dabble dreams, I took it upon myself to learn how to cure salmon in my fridge and start my own tradition of making the holiday lox. Check out the process, it really isn't as complicated as I had imagined.
- 1 cup sea salt
- 1/2c. unrefined sugar
- 1/2c. fresh dill, roughly chopped
- 2 tbsp black peppercorns, ground
- 1 filet of wild salmon
Combine the salt, sugar, dill, and peppercorns in a bowl until well combined.
Take out a baking sheet and place a long strip (or 2) of plastic wrap on it. Then place a filet of salmon on the plastic wrap, and pour half of the salt mixture on it. Then flip the salmon over, and pour the rest of the mixture over the other side - being sure the fish is fully covered with the mixture. Then cover the top of the salmon with another piece of plastic wrap or in a ziplock bag, being sure it's airtight.
Place the salmon in the refrigerator and let sit for 4 days, turning the salmon over once per day. You'll see the brine drawing out the moisture in the fix and the curing taking effect.
Once cured, remove the salmon and brush off all the salt and spices before serving. Yum, enjoy!
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