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| Ingredients: salmon fillet, dill, 2 cups sea salt, ½ cup sugar |
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| Remove dill from stems then finely chop. Mix salt, sugar and dill in a bowl. |
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| Place
plastic wrap on flat surface such as cutting board. Put a layer of the
salt/sugar mixture on the plastic in the approx size and shape of
the salmon fillet. |
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| Make
sure to remove all bones from the salmon. Run your fingers along the
fillet to detect small bones. Use long nose pliers or tweezers to take
them out. Please the salmon on top of the layer of salt/sugar mixture. |
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| Crack some black pepper on top... |
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| Cover the salmon with the remaining salt/sugar mixture. Put a thicker layer on the thicker part of the fillet. |
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| Wrap the plastic over the fillet... |
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| Leave the tail end of the plastic unsealed, this will let the liquid that is pulled from the salmon drain out. |
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| Place the place plastic wrapper on a pan with a lip. The lip will catch liquid that is pulled from the salmon. |
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| Place another pan on top... |
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| Place some weight on top of the pan. The weight will assist in drawing liquid out. I used foil wrapped bricks. |
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| Place
the pan in the fridge. Place the pan at an angle so the liquid will
drain downwards. I place a towel beneath the pan since the lip of the
pan is not very high. Let the salmon cure for 24-48 hours. I cured this
one for 32 hours. |
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| This is after 32 hours of curing... |
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| Brush
away the salt and wash it off with water. Do not let it soak, just
quickly wash the salt off. Use a towel to dry the salmon. |
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| Cut pieces of at an angle. |
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I cut mine in thin slices.
In my research, it said that you can tell if you've cured it enough if
you're able to cut thin slices. It said that if it's not cured enough,
the salmon will smear instead of cutting. |
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| Lox, all ready to eat. Try it on a bagel with cream cheese. |
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