With a bit of patience you can turn wild Alaskan coho into delectable lox and enjoy the ultimate brunch.
Ingredients:
1 lb coho filets
1/3 cup salt
1/3 cup maple or raw sugar
1 t freshly grated black pepper or 1/4 t peperoncini
Mix together the salt, sugar and pepper.
Lay one salmon filet skin side down on a large piece of Bee's or plastic wrap.
Cover the salmon with your salt and sugar mix.
Layer the next piece of salmon, flesh side down, on top. and wrap tightly. If you're using Bee's Wrap, you might want to double up with an old bread bag, too.
Place on a shallow plate or pan, and top with another plate or pan.
Top with a large can or heavy book or some other weight, and place in the refrigerator for 2 -5 days, depending on how impatient you are. Turn the salmon and drain the juices off the plate daily.
When you're ready for lox, simply unwrap, wipe off, slice thin and enjoy!
