Cured Salmon {lox}

For some, bagels and lox are meant to be together. I originally shared my grain-free bagel recipe here a few years ago and my lox recipe is in one of my cookbooks {page 170 in Cooking for the Specific Carbohydrate Diet}.

I'm bringing this simple version of the recipe in my cookbook to Comfy Belly. I left out the dill here, but it can easily be added back in, as well as any other herbs you'd like to add. I prefer the lox on the less salty and simple side. See the recipes notes for my tip on how to deal with cured lox that comes out a bit saltier than you expected.

You can use Kosher salt such as Diamond Kosher Salt or Redmond or I've also had great success with a course sea salt such as Celtic Kosher Sea Salt (in the photo). I would avoid iodized salt because it darkens the salmon and gives it a bitter taste. For the sweetener, honey, maple syrup, date syrup, or other sweetener will work here.

For folks hoping to avoid sweetener, it can be done. I would reduce the amount of salt if you do leave the sweetener out or reduce the amount of sweetener. Adding the sweetener reduces the overwhelming flavor of the salt and helps to the growth of beneficial bacteria like Lactobacillus.

Slice thin and enoy!