You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
Rinse salmon with water; pat dry with paper towels.
Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon’s surface becomes silky, about 48 hours.
Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Per Serving: 120 calories; protein 10.4g; carbohydrates 12.5g; fat 3g; cholesterol 24.3mg; sodium 5718.8mg.
Eating good breakfast to start the day has become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to make on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feel full longer, and less likely grab a snack out of the street food before lunchtime.
Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your refrigerator next to the milk or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.