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A ‘Cure’ for the Common Salmon

June 28, 2011

Growing up in a household with a Jewish father meant that “lox” was always a part of my life.  My friends had never heard of such a thing and, to them, serving fish on a bagel was unheard of and by many naysayers considered gross!  But over the years it has remained a staple in my life–from special occasion holiday meals to our annual Father’s Day family brunch–“lox” was always on the menu…or so I thought.

Apparently, after doing some research (and receiving some strange stares when I went into Jewish delicatessens to order “lox”) I came to realize that the word “lox” is not what I thought.  YIKES, how embarrassing!  Lox is really the generic term which means salmon and stems from the Yiddish word laks.

Gravlax is actually the term that refers to cured salmon. (And it literally means ‘buried salmon,’ which was the preparation used long ago in the curing process.) Surprisingly, as much of this gravlax as I have consumed over my lifetime, I never really knew how this delicious delicacy was prepared.  But after reading a recipe in last week’s New York Times I was inspired to try to make my own at home.

So simple: a delicious cut of salmon, packed in salt and spices, weighted down, and left in the refrigerator to cure for a few days.  What better way to enjoy a wonderful treat and get a healthy dose of those amazing Omega-3s.  Thanks Melissa Clark! –Rachel

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