Growing up with a Jewish dad and a Spanish & Sicilian mom, I was introduced to all types of awesome foods. But one of my favorite foods (even as the world's pickiest child) has always been Lox. Having a bagel with cream cheese and lox is maybe one of my favorite things in the world. As a kid, it was a special treat....my dad and I would go to this local Jewish deli which had the BEST lox I have ever had til this day. The deli is Andel's in Roslyn, Long Island, and they have the kind of lox that melts in your mouth. However, Andel's prices are a little less than a bargain....as my mom would say "you have to take a loan out on your house to buy 1/2 a pound of lox."
Now living in NYC, lox is even more egregiously priced. A vacuum-sealed pack of not so great lox goes for $8 per 1/4 pound! For those who are math impaired that's $32/pound....more expensive than Filet Mignon.....my inner cheap-o-alarm is sounding loudly.
So, I decided this week I was going to make my own lox (or gravlax). Lox has become synonymous with "smoked" where as gravlax is just cured Salmon without the smoke.
I bought a salmon filet and then cured it about 28 hours to reveal an awesome Gravlax!
Cured Salmon Filet made into Gravlax
As I mentioned before, store bought (not so great quality) lox goes for average $32/pound. My homemade Gravlax at 1 1/4 pound cost less than $15!!!
I love a good deal when you make things from scratch!