Lox from salmon
Ingredients:
1 lb. salmon 1/4 cup brown sugar 1/4 cup kosher salt
Directions:
Mix the brown sugar and salt together. Pat the salmon dry. Cover with the salt-sugar mixture on all sides. Wrap the salmon in parchment paper and place into a zip-top bag. Seal.
Place the bagged salmon on a plate or baking sheet, with another plate or baking sheet on top. Use something heavy-like a bag of flour, heavy book, or a couple of large cans-to weigh down the salmon. Place the weighted salmon into the fridge for 2 days.
Remove from bag, rinse and slice thinly. |