WILD SOCKEYE LOX

Nothing makes getting together with friends or family more special than sharing good food! This is where this lox recipe shines best! Served in an evening charcuterie or as a savory topping to a morning bagel, wild salmon lox is the perfect addition to any occasion.

A Savor the Wild and Patti Arthur of Salida, CO collaboration.

Ingredients:

1 whole wild sockeye salmon fillet skin on

4.4oz box of Maldon Smoked Salt

1.3 cup of Turbinado Sugar

4.5 TB of chopped fresh dill

4 oranges

food processor

plastic wrap

two baking sheets

8 drink cans

zester or grater 

Directions:

In a food processor, process:

• 2 oranges worth of zest
• 1.5 TB of chopped dill
• 1/3 cup of smoked salt
• 1/3 cup of turbinado sugar 

After a cool water rinse and pat dry, take your thawed salmon fillet and evenly coat the skin side with half of the above mixture. Place a large piece of plastic wrap on top and flip over and place on a baking sheet. Take the second half of the salt/sugar mixture and evenly rub/spread along all of the flesh, including the sides. Take the plastic wrap and wrap around the entire fillet tightly, leaving the tail and collar ends of the plastic long and flat along the baking sheet (so liquid can drain). Take the second baking sheet and place it balanced on top of the fillet, add the weight of 8 drink cans and place flat in the fridge.

Let rest for 24hrs. 

Take the fillet out of the fridge and open the fillet from the plastic. Rinse under a cool drizzle of water to remove most of the salt/sugar mixture from both sides of the fillet. 

You can stop here if you want a more sushimi vibe of lox. Continue if you'd prefer a little more "done" version. 

Pat dry and place on top of fresh large piece of plastic wrap on a clean baking sheet.

In a food processor, process:

• 2 oranges worth of zest
• 3 TB of chopped dill
• 1/2 cup of smoked salt
• 1 cup of turbinado sugar

On the top side only, take the salt/sugar mixture and evenly spread. Again, take the plastic wrap and wrap around the entire fillet tightly, leaving the tail and collar ends of the plastic long and flat along the baking sheet. Take the second baking sheet and place it balanced on top of the fillet, add the weight of 8 drink cans and place flat in the fridge.

Let rest for another 24hrs. 

Take the fillet out of the fridge and open the fillet from the plastic. Rinse under a cool drizzle of water to remove the salt/sugar mixture from the top of the fillet. Pat dry and place on cutting board.

With a long sharp knife, thinly slice width wise and serve! Treat as a perishable food and refrigerate any left overs.

Recommended serving with fresh dill fronds and cheese on crackers, or with capers and cream cheese on bagels.