Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.
Homemade lox from wild-caught Alaskan coho salmon is utterly delightful and super easy to make!
Making lox at home is super simple, and the flavor combinations are seriously endless. This spicy smoky salmon is equally good on bagels and on tacos. Yeah, it's like that.
Another wonderfully tasty and easy thing to do with fresh salmon, gravlax is delicious sliced thin on toast or crackers, with cream cheese or spicy mustard sauce.
This overnight cure yields delicious homemade lox-like salmon.
Gravlax takes a tour south o' the border in this Mexican-inspired version: salmon cured with cilantro, jalapeno, and tequila. Perfect for Nachos Olga Breeskin -- luscious, indulgent, spicy.
Mouth watering cured salmon. This is the submission for Charcutepalooza challenge 2.