Lox

Gravlox and lox are slightly different.  Smoke salmon is even more different, so I am not even going to go there.

To make your own lox and bagels here is what you will need:
Ingredients

1. 1. • 1/2 LB salmon fillet, pin bones removed
      • 1/2 C kosher salt
      • 1/2 C white sugar
      • 1/2 C brown sugar

Step by Step

1. 1. • FIRST CURE
   1. Rinse salmon with water; pat dry with paper towels.
   2. Mix salt and sugars together in a bowl.
   3. Lay out a piece of plastic wrap.
   4. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top (skin side up)
   5. Cover salmon with 1/4 of the remaining salt mixture – make sure you get edges and sides – KEEP 1/4 of the mixture for tomorrow
   6. Fold plastic wrap around salmon until secure; lay a second layer of plastic wrap on top of the salmon.
   7. Transfer to a 9×9-inch baking pan; cover with an 8×8-inch baking pan – as a weight – or even a wrapped brick
   8. Place a heavy object onto the smaller baking pan to weigh salmon down.
   9. Cure in the refrigerator until salmon’s surface becomes silky and firm, about 24 hours.
      • SECOND CURE
   10. Mix 1/2 C tequila and 1/2 C fresh lime juice
   11. Add zest of 1 lemon and 1 orange
   12. 2 tsp cracked coriander
   13. Dill, mint and basil – roughly chop and into the liquid
   14. Put in most of the reserved cure into a sheet pan lined with a fresh sheet of plastic in a pan with sides 
   15. Remove the salmon from the fridge and put onto mixture – skin side up
   16. Cover edges with any cure remaining
   17. Wrap with the plastic and weight again
   18. Refrigerate another 24 hours
       
       PREPARE TO RINSE YOUR LOX WHEN READY TO SERVE
       
   19. Submerge into ice bath and let rest for 30 minutes.
   20. Repeat rinsing and submerging 2 more times
   21. Dry salmon with paper towels.
   22. Place on paper towel and a plate UNCOVERED in the refrigerator
   23. Cut a red onion into slices as thin as possible and place the slices in a glass bowl.
   24. Pour 1/2 C hot white vinegar over the top and let cool.
   25. Meanwhile drain 2 TBL capers and put on a table with cream cheese placed on the table to soften
   26. Toast your bagel
   27. Cut the lox with a sharp knife starting from fat end of the salmon and cutting toward the thinner edge.  Cut as thinly as possible.