Paul'S Mom'S Salmon Lox
- 1 large piece of salmon (about 2 lbs)
- Dry dill, enough to lightly cover both sides of two salmon filets (see instructions)
- 3 tablespoons of sea salt
- 3 tablespoons of sugar
- 2 tablespoons of ground black pepper
- 2 tablespoons of olive oil
- Scale and clean the salmon and cut it in half (forming two filets). Remove all bones. Mix together sugar, salt, and black pepper in a bowl. Rub the salmon on both exposed halves with the olive oil, then rub in the prepared sugar/salt/pepper mixture. Sprinkle dill into a dish and place one half (skin side down) into the dish. Cover both exposed halves with dill, then press the two open faces together, head-to-tail (the wide part of one half should face the narrow part of the other half). Sprinkle dill on top. Leave in the refrigerator with a weight on top to press the two halves together for 48 hours. Every 12 hours, flip the salmon and re-apply the "juice" that will collect in the bottom of the dish. After 48 hours, clean off the spices and cut into very fine slices.
salmon, dill, salt, sugar, ground black pepper, olive oil
Taken from www.epicurious.com/recipes/member/views/pauls-moms-salmon-lox-1213805 (may not work)