By now, many Alaska households are awash in fresh fish. While deciding how to utilize your fish this year, consider this: You know what’s way easier than smoking salmon? Making lox.
Juneau chef Beau Schooler’s citrusy gin lox are the perfect accompaniment to a toasted bagel.
We’ve been waiting almost a year to share it, for when the state is awash in fresh fish. Important: You cannot make lox with frozen fish. As a person who spent an entire summer testingrecipes, the best part about lox: They are so easy. You mix a cure, slide the salmon in, and let it do its thing. You do have to turn it once. Ask me how I know now to set my cellphone to remind me.
Beau says the lox can be vacuum-sealed and stored a couple weeks in the fridge or a couple months in the freezer. Make sure you have a very sharp knife for slicing them, the thinner the better. I have the best luck using a very sharp, flexible medium paring knife.1/3 cup kosher or fine sea salt1 ounce gin, preferably Amalga Distillery gin or gin from another local distillery you support.In a small mixing bowl combine the salt, sugar, lemon zest, and crushed juniper berries.
The next morning, the cure should have mostly melted and turned into a brine. Take any unmelted cure and rub it back into the fillet, then flip the fillet over, with the skin side now up. Cover and return to the fridge.
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