This recipe is not just a great take on a classic—it’s also a terrific way to make your New Year’s resolutions stick. Trying to save money? Make your own lox instead of buying it at the overpriced gourmet store. Trying to cut calories? Use lox instead of ham when you’re cooking eggs Benedict. Trying to muster up the courage to finally tie the knot with your significant other despite his proclivity for taking mysterious “business trips” to Thailand, even though the closest thing to a job he’s had in the last year was DJing friends’ birthday parties? Maybe seek some professional help. It’s fricking salmon, people.
Half salmon (2-3 lb) trimmed of excess fat and deboned 1 cup Kosher salt
1 cup Sugar 1 tbsp. Cracked black pepper 1 cup of Lemon, lime and orange zest 1/2 cup vodka 1/4 cup Herbs (parsley, tarragon, dill)
1. Douse salmon with vodka and pat on mixture of sugar, salt, pepper, zest and herbs.
2. Wrap with plastic, place between two sheet pans and top with large cans (like paperweights).
3. After 48 hours, wipe off any excess salt or water. Carve into thin slices and serve.
There will be plenty of lox left over. Dice the remaining servings, mix in some egg salad and serve on pumpernickel bread.
Different combos of herbs and booze will give your salmon a special kick. For a mojito-flavored lox, try rum, lime and mint. For a hint of margarita, use tequila, cilantro, lime and orange.