Salmon Lox
Making Salmon Lox is easy and is a real money saver.
Sprinkle dry dill liberally on skinless and boneless salmon fillets. Place in a glass, ceramic or stainless steel pan. Cover with plastic wrap and refrigerate overnight.
For every pound of salmon mix 1 cup salt and 1 cup of sugar. Place 1/2 of the mixture under the salmon and the rest on top. Cover with plastic wrap and place another flat pan on top. Place 2-3 plates on the top pan for weight. Refrigerate for 2 days
After 2 days, remove salmon from sugar/salt mixture and wash off under cold running water. Let air dry uncovered in the refrigerator and then cover with plastic wrap.
Slice thinly with a sharp knife on the diagonal.