by Marc Bogoff
Cured salmon seems to be a delicacy that most people are intimidated to tackle at home on their own. Truth is, I will eat lox all day everyday if they are around. it’s quite simple and the flavor and texture will be far better then the packed goods at the market. Here’s a breakdown.
Ingredients:
2 1/2 lb salmon filet (Go for wild if you can locate)
1/2 cup granulated sugar
1/3 cup sugar
Lemon zest
Black pepper
Bunch of dill
3 beet roots (skin on)
Instructions:
– Mix sugar, salt, pepper and lemon zest in a mixing bowl.
– Rub mixture over salmon filet and place in a shallow pan
– next, lay the dill over the top completely covering the salmon.
– take the beets with skin on and put into a food processor ( take shredded mixture and lay over the top or the dill.
– cover the filet with plastic wrap and put a weight on it to concentrate the flavors. (Cast iron pan works great)
– wash off everything in 48 hours and you will have a beautiful dark pink flesh cured salmon
– shave thin and enjoy!
Marc Bogoff is the chef + owner of Stockyard : A Detroit based pop-up dinner and food truck.