Too Much $!#%ï¿½ Salmon - Make Lox?

14 years ago

When your eyes are bigger than your stomach. When you go grocery shopping hungry. When you think that "bargain" means you need a lot of it.

Bad things happen.

Yesterday, I was looking for fish. In the fish case, there were coho salmon filets at $9.99/lb. There were also beautiful whole coho salmon for $4.99/lb. I am rather proud of my ability to fillet a fish. Say, methought, I can disassemble that whole fish and end up with fillets for way less than $9.99/lb. What a bargain that will be!

Sure enough, I ended up with beautiful fillets for $6.10/lb. Unfortunately, that was almost 6 lb of same.

The kids don't eat fish. SWMBO is starting a diet, and will be only the daintiest of help. How am I going to eat, let's call it, 5 lb of salmon in, what would you say, 4-5 days?

Yes, I know some of you feel fresh fish has a refrigerator life of 45 minutes. But this is me we're talking about, so I'll give it to the end of the week.

Last night we had pan-cooked salmon with fresh salsa for dinner. This morning I had seared salmon and fried salmon skin for breakfast. Tonight I made spicy salmon sushi rolls with avocado. Tomorrow morning - you get the idea. It's going to be pound after pound of salmon, until it is gone or until I keel over from food poisoning or an Omega-3 overdose.

Unless . . . I . . . Make . . . Lox!?

Will that work, can I make 2 lb of this salmon into lox, and have it keep in the refrigerator for a couple weeks more? If so, how do you make lox? Anyone have a jewish grammy?

I'm serious. I don't know enough different salmon recipes, and I don't even like salmon that much, or anyway I won't by the end of this week - unless you all can get me out of this mess.

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Comments (19)

Islay_Corbel
14 years ago
You're on a diet!!!!! Freeze it!
Or, I love it served on a bed of lentils. ;)
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
Salmon Jerky

I use Alton Brown's recipe.

dcarch

Here is a link that might be useful: Jerky
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Clarification: I meant that most American recipes use too little of the spices called for--really like the authors are being stingy--not that they need to call for more spices. H B, I'm glad to give you a laugh, but I've actually been there when making small, low heat sauces. :) Re combos of many flavors, I do like a lot of them, like the Italian spaghetti sauce I grew up making, Indian and Mexican food, etc. Mr. Rao talks about how his mom removed "everything unnecessary") from each sauce. That leaves a clean, fresh, simple flavor and makes it possible to distinguish one cooked down tomato sauce from the next, however, for depth and richness, my own is the best with all its components making a harmonious whole. Both answers are "right"--it just depends on what you want it to taste like in the end and they're all good. Re meat: I was taught that good meat (the opposite of the half rotten medieval stuff Linda mentioned that needs exotic spices to cover the stank) doesn't need any spices at all. Broiled or grilled naked with a little finishing salt is all. I also like meats with good sauces, because I like sauces, but it doesn't require it, and if the sauce is hiding the flavor of the meat it's too much. Chicken needs more to be entertaining, but flavorwise, it can be fine on its own as well.
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triciae
14 years ago
Poach it in good quality olive oil. Same technique as for tuna. It's very good on top of a large green salad (and you are on a diet). My DH is a fisherman. We eat an absurd anount of tuna & salmon. For salmon, I season with sea salt, fresh garlic, & rosemary. Sometimes, I toss a couple capers in the poaching oil.

I've never kept it for as long as Emeril suggests is OK but I've certainly kept it for a couple weeks & it's fine. Just keep it refrigerated & covered in the poaching oil.

/tricia

Here is a link that might be useful: Home cured tuna/salmon
Bumblebeez SC Zone 7
14 years ago
I would freeze it too.
John Liu
Original Author
14 years ago
mme islay You're on a diet!!!!!
/tricia you are on a diet

And you are party poopers.

Okay. Not that I didn't just looove my breakfast of chopped raw salmon belly (at 4AM to boot), but I am going to make some oil poached salmon and also some lox (link below). Sounds yummy! Maybe I need another fish.

Here is a link that might be useful: Lox
John Liu
Original Author
14 years ago
Oops, missed the salmon jerky. Now I definitely need another fish.
User
14 years ago
John, did your wife start her diet when she found out that you planned on cooking fish five days past fresh? Sorry, I couldn't resist.

I don't understand why you pay good money for fresh salmon and then eat it when it isn't at its best. Why wouldn't you filet it and then freeze it the same day you buy it? That would be preferable to to eating fish that is two or more days old. I know that you have indicated that you have an iron stomach, but it is your taste buds that I wonder about. There is just no way that your salmon will taste as good as it did when it was fresh.

Ann
mkroopy
14 years ago
I've been making my own lox for 3 - 4 years, its a pc of cake and it comes out great. Plenty of recipes online...most involve simply packing the filets in a mixture of primarily kosher salt, sugar, brown sugar, and some spices and flavorings, and letting it sit in the fridge for 3-4 days, draining the juice that runs out every day, then rinsing off and drying it before slicing.

Try it, its a piece of cake and beats the 25+ dollars a pound for the stuff you buy.....
John Liu
Original Author
14 years ago
Ann_t I don't understand why you pay good money for fresh salmon and then eat it when it isn't at its best.

Come now. With that attitude, how would we have invented kim chee? Or zombies?
Teresa_MN
14 years ago
Or 100 year eggs or any number of other things...........
jessyf
14 years ago
Ohhh Kim Chee....gives me the tingles....
Bumblebeez SC Zone 7
14 years ago
Or confit?
John Liu
Original Author
14 years ago
Salmon confit? Tell me more!

I really appear to have been chowing down the salmon. There's some lox in the refrigerator making itself yummy, and then only about 1.5 lb left to oil poach or jerkify.

Turns out salmon is only about 200 cal per 4 oz, so this excess of fish is not really hurting the diet. So there, just kidding.
westsider40
14 years ago
Zero carbs. And good omegas. No kidding at all. Salmon, lox or not, sans bagels, will make you skinny. And happy. But friendless, if you don't brush your tongue and teeth after every luscious bite, ha.
Islay_Corbel
14 years ago
If you poach it in oil, just imagine all those calories mwahahahahaha!
OklaMoni
14 years ago
You could have just invited us over, and we would have taken care of your bounty.

I LOVE salmon. When I end up with to much at hand (because of price...) I cook it all, then freeze single portions for later consumption, except maybe one portion for the next day.

I love salmon in salads, on sandwiches, with tators and a salad..

Just gimme some.

:)

Moni
triciae
14 years ago
Islay, salmon & olive oil are "good" fats. (grin) Not like, say, pork belly.

/tricia
dgkritch
14 years ago
John,
My mom is heading my way today.....you can just send the rest with her and I'll take care of it for you!!
The lox too if you insist.
:)

Deanna (who really COULD have come for dinner....same state anyway!)
Islay_Corbel
14 years ago
Good fats are, well.....good but NOT when you're on a diet (grinning back!)

Too Much $!#%ï¿½ Salmon - Make Lox?

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Islay_Corbel

dcarch7 d c f l a s h 7 @ y a h o o . c o m

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