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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.

 

 

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