It takes 48 SECONDS of preparation to make your own lox (cured salmon) and it tastes better than anything you will buy. Make it 2-4 days in advance, buy bagels, baguettes and cream cheeses and eat with this refreshing salad. Make a beautiful platter of sliced tomatoes, cucumbers and purple onions and your very hungry crowd will be happy little clams (or the kosher version of that.)
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- 12 ounce filet salmon skin removed
- 1 cup sugar
- 1/2 cup salt pink Himalayan
- 1 bunch fresh parsley or cilantro, or dill or a combination)
- 1 lemon zested and squeezed
- 2 tablespoons black peppercorns whole
- Add half of the sugar and salt to the bottom of a baking dish (or any glass or ceramic dish) Place fish on top and the other half of the salt and sugar and the rest of the ingredients on top of the fish.
- Place plastic wrap on top and something very heavy on top that will press the fish down (a large brick is ideal but you can use a pot with water inside) Let sit in fridge for 2-4 days.
- Rinse off fish and thinly slice.
This method of cooking is called curing, where the salt and sugar 'cooks' the fish over time. Homemade lox (gravlox) Be sure to have a really fresh piece of salmon, not frozen!
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- 4 ounces butter lettuce
- 1/2 cup fresh basil chopped
- 2 cucumbers chopped
- 1 avocado chopped
- 1/2 purple onion finely chopped
- 1/2 teaspoon salt pink Himalayan
- 1 teaspoon sugar
- 2 lemons squeezed
- 1/4 cup extra virgin olive oil
- In a salad bowl add the lettuce, basil, cucumbers and avocado.
- In a jar add the onion, salt sugar, lemons and oil. Shake well before serve.
If you don’t feel like using a lemon squeezer and then having to wash it, squeeze the lemon over your open palm over the jar (having your open palm catch all the seeds)
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s dinner:
- Add Fresh Mozzarella cheese (or any other less salty cheese) to the barley salad and serve as an incredibly light yet filling side to a nice piece of fish (or a bagel and lox!)
