Salmon LAZY LOX Serves 4-6 Prep time: 10 minutes Cooking time: 24 hours Ingredients: Sea Salt Optional: smoked sea salt (for a “smoky” flavor) Zest of 1 lemon Extra Virgin Olive Oil Directions: At your local market chose a beautiful fillet of salmon, or about 2 to 3 pounds. Ask the counter to take off the skin for you. At home, rinse the fillet to make sure there are no scales and pat dry. Slice thin strips, about ¼ inch thick. Layer the strips in a shallow bowl or Tupperware. Give each layer a healthy sprinkle of sea salt and a little lemon zest. Continue to layer and salt the rest of the fish. Cover tight with plastic wrap or an air-tight lid and place in the refrigerator for 12 hours. After 12 hours you will see some water collected at the bottom of the container. Drain the water. Pour about 1 cup of olive oil over the fish, replace the air-tight lid or plastic wrap. Refrigerate for 12 hours. After full 24 hours from start to finish the fish should be fully cured. It should feel slightly hardened and the look will be shiny and bright orange. This fish is now fully cooked by the salt-curing process. Now you just put it on a bagel, toss it in a salad or get creative and make a nice fish broth or add it to a rice bowl. The possibilities are endless. Yogurt Sauce: 2 cups whole yogurt or Sour cream ½ bunch chopped dill 1 large English cucumber, peeled and chopped – small dice Fresh ground pepper Zest of 1 garlic clove ½ cup chopped cilantro Dash of salt Combine all ingredients in a bowl, mix and chill in the fridge for 20 minutes. Serve a warm bowl of rice, top with chilled “Lox” and chilled yogurt sauce – makes for a refreshing and filling summer lunch or dinner. Chef’s Corner BY CHEF NATASHA POGREBINSKY Chef Natasha Pogrebinsky Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com Summer cooking is all about easy prep, simple recipes and good, clean foods that are fun to make and enjoy. I love lox on a bagel but not everyone in my family loves smoked salmon. So, I’ve come up with an easy alternative that tastes basically the same, looks identical and is much easier to make and store. There is one easy step to this recipe but the applications are endless. Not only is this “lox” recipe great on a bagel, I love it in frittatas, put it on a salad, enjoy it with a bowl of rice, in a sandwich, or as a tapas appetizer. I’m sure you’ll come up with a ton of other ways to serve it at your house. As a bonus I’m giving you an easy sauce recipe that pairs well with this salmon. Enjoy and feel free to write in and tell me how you liked it!
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