{"id":19546,"date":"2020-05-20T13:16:48","date_gmt":"2020-05-20T20:16:48","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=19546"},"modified":"2023-05-16T17:10:30","modified_gmt":"2023-05-17T00:10:30","slug":"lox","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/lox\/","title":{"rendered":"Lox"},"content":{"rendered":"<p>Gravlox and lox are slightly different.&nbsp; Smoke salmon is even more different, so I am not even going to go there.<\/p>\n<p>To make your own lox and bagels here is what you will need:<br \/>\n<strong>Ingredients<\/strong><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ul id=\"lst_ingredients_1\" class=\"checklist dropdownwrapper list-ingredients-1\">\n<li class=\"checkList__line\">1\/2 LB salmon fillet, pin bones removed<\/li>\n<li class=\"checkList__line\">1\/2 C kosher salt<\/li>\n<li class=\"checkList__line\">1\/2 C white sugar<\/li>\n<li>1\/2 C brown sugar<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><span style=\"font-size: 18pt;\">Step by Step<\/span><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>FIRST CURE<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<li value=\"1\">Rinse salmon with water; pat dry with paper towels.<\/li>\n<li>Mix salt and sugars together in a bowl.<\/li>\n<li>Lay out a piece of plastic wrap.<\/li>\n<li>Pour 1\/2 of the salt mixture onto the plastic wrap; lay salmon on top (skin side up)<\/li>\n<li>Cover salmon with 1\/4 of the remaining salt mixture &#8211; make sure you get edges and sides &#8211; KEEP 1\/4 of the mixture for tomorrow<\/li>\n<li>Fold plastic wrap around salmon until secure; lay a second layer of plastic wrap on top of the salmon.<\/li>\n<li>Transfer to a 9&#215;9-inch baking pan; cover with an 8&#215;8-inch baking pan &#8211; as a weight &#8211; or even a wrapped brick<\/li>\n<li>Place a heavy object onto the smaller baking pan to weigh salmon down.<\/li>\n<li>Cure in the refrigerator until salmon&#8217;s surface becomes silky and firm, about 24 hours.\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>SECOND CURE<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<li>Mix 1\/2 C tequila and 1\/2 C fresh lime juice<\/li>\n<li>Add zest of 1 lemon and 1 orange<\/li>\n<li>2 tsp cracked coriander<\/li>\n<li>Dill, mint and basil &#8211; roughly chop and into the liquid<\/li>\n<li>Put in most of the reserved cure into a sheet pan lined with a fresh sheet of plastic in a pan with sides&nbsp;<\/li>\n<li>Remove the salmon from the fridge and put onto mixture &#8211; skin side up<\/li>\n<li>Cover edges with any cure remaining<\/li>\n<li>Wrap with the plastic and weight again<\/li>\n<li>Refrigerate another 24 hours<br \/>\n<strong><br \/>\nPREPARE TO RINSE YOUR LOX WHEN READY TO SERVE<br \/>\n<\/strong><\/li>\n<li>Submerge into ice bath and let rest for 30 minutes.<\/li>\n<li>Repeat rinsing and submerging 2 more times<\/li>\n<li>Dry salmon with paper towels.<\/li>\n<li>Place on paper towel and a plate UNCOVERED in the refrigerator<\/li>\n<li>Cut a red onion into slices as thin as possible and place the slices in a glass bowl.<\/li>\n<li>Pour 1\/2 C hot white vinegar over the top and let cool.<\/li>\n<li>Meanwhile drain 2 TBL capers and put on a table with cream cheese placed on the table to soften<\/li>\n<li>Toast your bagel<\/li>\n<li>Cut the lox with a sharp knife starting from fat end of the salmon and cutting toward the thinner edge.&nbsp; Cut as thinly as possible.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gravlox and lox are slightly different.&nbsp; 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\/2 LB salmon fillet, pin bones removed 1\/2 C kosher salt 1\/2 C white sugar 1\/2 C brown sugar Step &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/lox\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lox&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19546","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19546","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=19546"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19546\/revisions"}],"predecessor-version":[{"id":22764,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19546\/revisions\/22764"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=19546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=19546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=19546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}