2 1/2 lb salmon fillets
2 tbsp sugar
2 tbsp +2 tsp kosher salt
1 tbsp hickory smoked salt
Directions
Mix dry ingredients and rub over salmon. Put salmon in a double
plastic bag and seal. Refrigerate. Turn over once a day for 5 days.
Remove and dry with a paper towel.
Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ
Servings: 2 pounds +
Lox Recipe brought to you by Recipe Ideas
Categories: Fish; Jewish; Seafood
The History of Recipes
Food historians have traced the existance of recipes way back into antiquity, in fact as far back into history as the Egyptians, and possibly even further. In practice though, generally, these old records were just simple hieroglyphic or cunieform instructions for preparing meals.
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We hope you enjoy this Lox recipe.
