Cured Salmon a.k.a Lox
Ingredients
1 side of salmon- deboned skin on.
1C- pureed beets.
2C- sugar
3/4C - kosher salt
1T- Fresh ground black pepper
- Tools
Sheet tray x2
Food processor
Plastic wrap
Knife
Cutting board
Method
- Combine salt sugar and beets in food processor.
- Lay salmon on a sheet tray with plastic wrap, (The idea is to wrap the whole side of fish). Cover salmon in beet mixture and wrap tightly and thoroughly ensuring all of the ingredients are sealed in.
- Place an additional sheet tray on top. Place entire project in refrigerator for at least 24-36 hours.
- Once in the fridge place something that weighs between 5-10 pounds on top of the sheet tray.
- After 24-36 hours has passesd, remove salmon from wrap over sink and rinse with cold water. Pat dry with a paper towel.
- Slice your lox however you prefer. (There are tutorials online) .