Related Recs

🐠

Cure your own lox

The price of cured salmon is as bad as gas. Let’s do it for cheap and w our own flavor profiles. It’s like really fucking easy and no work at all. 1 slab of salmon (skin on or off who cares) Equal parts sea salt and brown sugar 1:1 ratio is important you can choose how much you wanna mix up. An assortment of herbs. I like to use the following: Cayenne pepper Fresh ground rosemary Fresh ground thyme Garlic powder Black pepper Truffle salt Crushed red peppers Zest of a lemon Zest of two limes Zest of three clementines Cinnamon Allspice If you decide to keep the skin on your salmon, score the skin. This means cut long slits diagonally in the skin so that the pink meat is exposed. Don’t cut so deep that you open the other side. Mix ALL your herbs together In your salt:sugar ratio TASTE YOUR BLEND BEFORE IT GOES ON YOUR SALMON. IS IT MISSING SOMETHING? IS IT JUST RIGHT? ARE THE HERBS POPPIN? Ok good. Now you’re gonna rinse that salmon slab in water and pat her dry. Two paths here: 1. You’re gonna place that salmon on a piece of plastic wrap that is on a cookie sheet. You’re going to start covering your slab in your seasoning mix, pretend like you’re at the beach and you’re covering up your sibling in sand. Once that side is covered you’re gonna flip her over and do the other side and then you’re going to wrap that mf in that plastic wrap nice and tight so that NO seasoning or salmon is leaking out. 2. You’re gonna grab a large freezer ziploc bag and put your salmon in it. From there, you will be pouring your seasoning mixture in the freezer bag covering the entire piece of fish until you can’t see it anymore. Keep that cookie sheet handy still Bc that ziploc bag is going right on that sheet. After you’ve chosen your path, you will place the cookie sheet in your fridge w a heavy cutting board on top, pressing the salmon. If you need more weight I recommend adding some canned goods on top or more veggies that are in the fridge (maybe a Tupperware container too) Sit in your fridge for AT LEAST 24 hours. If you do this before bed, flip the salmon over the next morning and let cure for like another 8 hours. When that 24 hours is up, there will be liquid, that’s normal. Scrape all that seasoning off, scrape as much as YOU want off. This is your recipe, babe. Slice up and enjoy w a bagel, on deviled eggs, a piece of avo toast like…whatEVER the heart desires. Please keep in mind that the longer you cure the more jerky like it will become. This means super TOUGH and SALTY. If you had skin on your salmon, slice that off and use it however you want. I like to cut it in longer strips, put it over the stove till it gets semi crispy and wrap it around rice. It’s ok if there’s still some salmon meat attached. That adds to the flavor. Happy cooking, you just saved about 30 bucks and you can have lox for more than two bagels ❤️

@paydayl0an

Jan 22, 2024

🥯

Gravlax

At the risk of sounding like your grandmother, I believe everyone should have a signature and impressive dish. For me, that is gravlax. Gravlax is the less briny, less saturated, and infinitely more elegant girlfriend of lox. Unlike lox which are smoked and pungent, gravlax is cured, creating a buttery texture and extremely fresh flavor. It is closer to sashimi and is stupidly simple to make. Here is the recipe, originally culled from the Silver Palate Cookbook but since bastardized by my mom:In a tupperware place one filet skin side down, cover with half of the salt/sugar mixture, place dill on top. Generously crack black pepper and put the other filet of salmon skin side up. This creates a sandwich effect. Add the rest of the sugar/salt mixture on top and pop the lid on the tupperware to really smush everything together. Each day, for the next three days, take it out of the fridge and flip the filets, redistributing the liquids that have formed with a spoon. On the third day it is ready to be sliced thinly with a sharp knife and eaten on a bagel, or over a burial plot of arugula.I have taught it to every roommate, boyfriend, girlfriend, roommate’s boyfriend, roommate’s boyfriend’s roommate, and culinarily curious friend I have. People beg for it, I promise!

@nicolaia

STAFF

Jun 28, 2023

🐠

fresh Atlantic smoked salmon + lightly caramelized apples on a crunchy sourdough slice with a dollop of sour cream

I eat this year-round, but honestly it’s such a refreshing summery-type snack/light lunch that’s super easy to prep. The sweetness from the apples compliments perfectly with the smokey-saltiness of the salmon and the dollop of sour cream adds a lovely freshness to it all.

@verygoodvalentina

Jul 18, 2024

Top Recs from @fionakane

🌽

Trader joes 1800s industrial revolution /steam punk vibes

@fionakane

Jan 14, 2024

🐑

Slumber

also known as sleep. easy for some, challenging for others. but once you figure out a good nights sleep it feels really good.

@fionakane

Dec 29, 2023

🕊

Mourning Doves

The sweet resonant coo from nearby my bedroom window seems to have followed me from Brooklyn, NY to Long Beach, CA… Its persistent cadence, has become a point of fixation, a symbol of some continuity across landscapes. And while beautiful…its haunting refrain, unyielding and insistent, reflects the relentless march of time, a reminder that even amidst change, certain constants endure, anchoring me to the past as I navigate a very uncertain future…

@fionakane

Apr 27, 2024