Pastrami Lox Recipe
Salmon lox (a.k.a. “gravlax“) is a universally loved Jewish dish you can find just about anywhere. But did you know about Pastrami Lox? Regular salmon lox is great, but if you can’t decide between a pastrami sandwich or lox bagel at the deli counter like me, this pastrami lox recipe is pretty much the perfect solution. Making salmon lox at home is super cost effective, and these easy lox instructions make preparing it a few days ahead of time a breeze. And “Pastrami-ing” is super easy.
I know what you’re thinking now–“How do you Pastrami? How can I Pastrami? What can you Pastrami?” Well, pretty much anything. To “Pastrami” is simple–you basically heat a molasses or brown sugar mixture slowly, spread it on a protein, and then sprinkle with a spiced rub. You can pastrami fish, chicken and even tofu. Also, pastrami is totally a verb if you make it one #believeinyourself.
Side note: If you’re in the neighborhood for more great easy Jewish recipes, The Artisan Jewish Deli at Home is bar none the best to follow.
Pastrami Lox Recipe
- 2 pounds of fresh salmon, skinned and de-boned
- 1 cup of coarse salt
- 1/2 cup of sugar
- 3 tablespoons pepper, freshly ground
- Handful of fresh cilantro
- Handful of fresh parsley
- 5 shallots, peeled
- 1/2 cup molasses (Grandma’s “Original” or Unsulphured–do not use Blackstrap)
- 2 tablespoons cayenne pepper
- 3 bay leaves
- 2 tablespoons of paprika
- 2 tablespoons of freshly ground coriander
- 3 tablespoons of freshly ground pepper
- 2 1/2 tablespoons of olive oil
- Sliced rye bread (for serving)
- Stone ground mustard (for serving)
- Pat dry salmon in paper towels. Wrap lightly in paper towels and let rest.
- In a separate bowl, mix salt, sugar and one tablespoon of ground pepper.
- Remove paper towels from salmon and coat both sides of salmon with pepper mix.
- In a food processor, process cilantro, parsley and shallots until smooth. Coat both sides of salmon with cilantro mix.
- Place salmon on a large plate, platter or pan. Cover in plastic wrap and refrigerate for 2-3 days.
- Remove salmon from fridge and remove marinade from exterior. Wrap lightly in paper towels and let rest.
- In a small saucepan on medium heat, mix molasses, cayenne pepper and bay leaves. Slowly heat until boiling and then simmer for an extra minute. Cool for a minute.
- Using a pastry brush, brush molasses mixture on both sides of the salmon.
- In a small bowl, combine paprika, ground coriander and 2 tablespoons of ground pepper. Sprinkle this mixture on both sides of the salmon.
- Place salmon on a fresh large plate, platter or pan. Cover in plastic wrap and refrigerate overnight to a day.
- Remove pastrami salmon from platter and thinly slice to serve. Serve with thick cut rye bread and stone ground mustard.
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