This Goat Cheese Herb Omelet topped with Nova Lox, sliced tomatoes and capers satisfies my bagel-and-lox craving, without the bagel! SO quick, takes about 5 minutes to make!

Goat Cheese Herb Omelet with Lox

cooking spray

eggs

chives (plus more for garnish)

th tsp salt and pepper (to taste)

goat cheese

heirloom tomato

Nova Lox

a few sliced sliced red onion

capers

parsley leaves

In a small bowl beat the eggs, chive, add salt and pepper.

Heat a medium nonstick skillet over medium-low heat. Spray with oil and pour the eggs. Cook until they set, about 2 to 3 minutes then top with goat cheese, then transfer to a plate. Top with sliced tomato, lox, red onion, capers, parsley and chives.

The lox bowl at Shalom Japan, a Brooklyn restaurant created by chef-owners Sawako Okochi and Aaron Israel, shows how the combination of ingredients can tell a story. Lox, a Jewish-American staple, is set over a bed of sushi rice, inspired by Japanese chirashi bowls, in a meal that marries the cultures of both chefs. The dish combines lox, avocado and spicy mayo with crunchy cucumber, tangy pickles, sweetened kombu and fresh herbs, in a pile of salty, sweet and acidic umami. It takes some prep and quite a few ingredients, but you can pick and choose toppings to taste: “There aren’t too many rules, other than doing fish over rice,” Mr. Israel said. They cure their own salmon with parsley and dill, coriander and bonito flakes at Shalom Japan, but you can top your rice with store-bought gravlax, or even cooked salmon, tuna or scallops, before piling on your desired garnishes.

Shalom Japan’s Lox Bowl

rice wine vinegar

sugar

salt

(1-inch) square dried kombu (optional)

kombu (about 4-by-8 inches/20 grams)

soy sauce

mirin

mayonnaise, preferably Kewpie brand

Sriracha

Japanese short-grain rice (about 14 ounces)

store-bought lox

avocado, halved, peeled and thinly sliced

Japanese pickles (optional)

cilantro leaves

scallions,

Ikura (salmon roe), optional

kizami nori (or sushi nori, cut into thin strips)

Prepare the sushi zu: Combine the vinegar, sugar, salt and kombu (if using) in a pint-size plastic container. Stir to combine, put a lid on it, then let sit at room temperature before using. (The mixture mellows with time and is best prepared a few hours in advance.) 

While the sushi zu sits, prepare the sweet kombu: Add the kombu to a medium saucepan and cover with water by a couple of inches. Bring to a boil over high. Once the water comes to a boil, reduce the heat to medium and cook until the kombu is tender, about 20 minutes.

Meanwhile, prepare the chile mayo: In a small bowl, stir together the mayo, Sriracha and vinegar. Refrigerate until ready to use.

After the kombu has simmered until tender, drain it, pat it dry, then cut it into very thin, 1-inch-long strips. Return the kombu to the saucepan. Add the soy sauce, mirin and sugar, and cook over medium heat until the sugar dissolves and the liquid reduces slightly, about 5 minutes. Let cool, transfer kombu and liquid to a lidded container, and store in the refrigerator for up to 1 month.

Prepare the rice: Place the rice in a medium bowl. Cover with several inches of cold water, swirl the rice vigorously using your hand, then pour off the cloudy water. Repeat two or three more times until the water still looks milky but is more transparent. Drain the rice and transfer to a medium pot with a tight-fitting lid. (A heavy-duty, enamel-coated cast-iron pot is ideal, because it distributes heat evenly.) Add 2 cups water, cover with the lid, and bring to a boil over high heat, which should take about 5 minutes. Once it boils, reduce the heat to low and cook for exactly 10 minutes. Turn the heat off, but do not remove the lid. Let sit, covered, for 10 minutes. (Alternately, you can cook the rice in a rice cooker according to manufacturer’s instructions.)

While the rice cooks, prep the garnishes and measure 6 tablespoons sushi zu. (Store the remaining sushi zu at room temperature for future use for up to 1 year.) As soon as the rice is cooked, dump it into a large mixing bowl and pour the 6 tablespoons sushi zu on top. Using a rice paddle or the back of a wooden spoon, gently break up the rice with a cutting and folding motion, delicately coating the grains with sushi zu.

Divide the rice evenly among four shallow bowls and cover it with an even layer of lox. Using a squeeze bottle, piping bag or a spoon, drizzle the chile mayo over the lox.

Arrange the selected garnishes in clockwise clusters: First, the avocado, then the sweet kombu, followed by the cucumbers and pickles. Sprinkle the capers and cilantro around the rim, and place the scallions in the center. Set the ikura (if using) in a nice mound next to the scallions, and sprinkle the nori on top.

Yummy vegan version of smoked salmon, but made with carrots! Easy recipe!

Vegan "Smoked Salmon" Carrot Lox

g carrot (about 4 medium carrots)

soy sauce (or tamari or liquid aminos)

tbsp smoked paprika

garlic powder

tsp black pepper

nori seaweed flakes

dill

lemon juice

water

Using a vegetable peeler or mandoline slicer, cut the carrots into thin strips.

Boil carrot strips for 10 minutes with 1 tbsp salt. You want them to be just a bit soft.

Once done, drain the carrots and let them cool down a little. You can run them under cold water to speed up the process.

Mix all the marinade ingredients together in an airtight container

Add the carrot strips to the marinade and leave at least 3 hours, or preferably overnight.

When ready to eat, rinse most of the marinade off the carrot (use a colander)

Enjoy on a sandwich or to top a canape.

In this simple breakfast recipe, creamy eggs with sweet onions and smoky soft salmon are finished with the perfect touch of Aleppo heat.

L.E.O. (Lox, Eggs and Onions)

unsalted butter

white onion (½ small white onion)

Kosher salt,

(2 ounces) lox, finely diced

chives

Aleppo pepper, to finish

Flaky salt, to finish

Lox, Eggs and Onions

You'll love the fresh flavours of this smoked salmon salad bagel.

Smoked salmon bagels

bagels

avocado

wild rocket leaves

tomato, thinly sliced

Lebanese cucumber, thinly sliced

salmon

red onion, thinly sliced

tbsp red wine vinegar

olive oil

Recipe: Lox, Scrambled Eggs And Onions - Gabe Kennedy Recipe

kosher salt,

In a medium nonstick skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.

Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to overaerate. Add the eggs to the onions and cook, stirring constantly with a rubber spatula, until the eggs become soft curds and are almost fully cooked, 2½ minutes. Remove from the heat and immediately stir in the lox.

Garnish with the chives, sprinkle with Aleppo pepper and flaky salt, and serve.

Lox and Eggs with Onions, also called a LEO scramble takes “ordinary” scrambled eggs to “gourmet” in about 15 minutes!

Lox and Eggs with Onions

Olive oil spray

unsalted butter (or dairy free butter)

onion

Kosher salt

black pepper

Nova lox (chopped)

chives greens

Heat a medium size skillet over medium heat. Spray lightly with oil and add the butter. Once the butter has melted and starts to foam, add the onions and ¼ teaspoon salt.

Cook the onions for 10-12 minutes, or until the edges have browned, stirring often.

Meanwhile, beat the eggs in a small bowl with 1/8 teaspoon salt and pepper, to taste.

When the onions have browned, add the eggs and scramble until almost cooked through.

Just before eggs are set, turn off the heat and add the salmon.

Gently fold in the salmon until heated through and evenly combined, about 30 seconds. Top with chives or scallions and serve.

This recipe for classic smoked salmon cream cheese spread takes 5 minutes to make, with only 3 ingredients. Your bagel deserves this easy spread, which also doubles as a dip.

Salmon Cream Cheese Spread

cream cheese, slightly softened

smoked salmon, sliced

dill,

In a food processor, pulse the cream cheese and smoked salmon until blended about 2/3 of the way, but small salmon chunks remain. Scrape the bowl.

Add the scallions and blend again until fully combined. Spread on bagels and garnish with fresh sprigs of dill or extra scallion slices as desired.

Detroit-style sourdough crust topped with a ricotta/cream cheese mix, fresh dill, capers, pickled red onion, and delightful layers of smoked salmon. No bagels necessary!

Smoked Salmon (Lox) Detroit Pizza

Detroit Sourdough Pizza Dough, (prepared and risen)

ricotta cheese

cream cheese, (softened)

low moisture mozzarella cheese, (shredded)

tbsp capers, (drained)

tbsp freshly chopped dill, (for garnish)

pickled red onion, (for garnish)

Begin by preparing the Detroit-style dough 2 days before making this pizza. Remove your dough from the fridge and allow to come to room temperature for 3 hours.

When ready to bake, carefully add your dough to your oiled Detroit-style pan and press to even out. Allow to sit for 1/2 hour.

Meanwhile, add the ricotta and cream cheese to the blender with a little salt. Pulse until well-incorporated. Set aside.

Preheat your pizza oven to 700-800 degrees F for about 20 minutes so it gets nice and hot. If using a home oven, preheat it to 550 degrees F.

Place the dough in the oven to par-bake for 3-5 minutes, then remove.

Top the dough with the mozzarella cheese and return to the oven for 4-5 minutes in a pizza oven (lowering the flame or covering the pizza to avoid burning toppings) or 7 minutes in your home oven.

Once crisp and cooked through, remove the pizza. Top with dollops of the cream cheese/ricotta mix, then capers, then folds of lox, followed by the dill and pickled red onion.

Serve hot and enjoy!

Learn the trick to make homemade cold smoked salmon at home with an irresistible smokey, salty brine mixture—no smoker required.

Smoked Salmon Without a Smoker

tbsp salt

tbsp sugar

liquid smoke

Combine the salt, sugar, liquid smoke and mix it well for the liquid smoke to be evenly distributed all throughout.&nbsp;

Make the Dry Rub

Line a small container with plastic wrap. Place half the dry rub on the bottom, then place the salmon piece on top. Add the second half of the dry rub and move it around to completely cover the salmon.&nbsp;

Gather all ends of the plastic wrap and twist so that the salmon and the salt are completely encased. You want the twist to be tight, so that once the salt and sugar liquify, they do not leak out.&nbsp;

Cover the container with a lid and refrigerate for 24 hours. Trim off a piece of the salmon and decide if the salmon is salty enough for your liking.&nbsp;If it is, remove the salmon from the brine, pat dry and refrigerate in a clean container.&nbsp;

Cover the Salmon in Dry Rub

Freeze the salmon for about 30 minutes, to make it easier to cut.&nbsp;Now, using a sharp fillet knife cut it into thin strips, against the grain.&nbsp;

How to Cut the Smoked Salmon

Quick question: do you defrost the frozen salmon before putting on the rub and refrigerating it? Or should I try it without the defrost?

Followed recipe and turned out awesome! Served it on Keto bread with cream cheese and is amazing!  Will be using in smoked salmon soup next.  Very easy to make and clean up was simple. I will be making this quiet often, thanks again!

I didn’t really know how to rate the recipe because I don’t know what caused my dubious results :’(
I followed the recipe except for adding slightly more liquid smoke, but after 24 hours my salmon is rubbery and tasted over salted, almost as if I was trying for salt cure salmon jerky instead of smoked. Do you know why it would turn out that way?? I hope you’re able to help me, because I was really excited for this to turn out and would like to try again later if possible :’)

Looks very yummy. Marina, what are those green things are? And where do you buy it? Thank you

In the bit above under the banner “ How to Smoke Salmon in This No Smoker Easy Recipe”, the second sentence states “ First you must choose the freshest, best quality, previously frozen salmon fillets you can find…….”    Did you mean “ previously frozen” or did you mean “ previously UNfrozen”?

Look forward to your reply, thanks

What an awesome recipe, thank you! I added dry dill to the sugar and salt mix. Also, added a lot more liquid smoke. Delicious!

Hi, I want to try this but I was wondering what kind of liquid smoke do you use, or which is best to use in this recipe? I’m trying this first time, so I really have no idea. Thanks

Top 10 lox recipes from across the web

The most viewed lox recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Goat Cheese Herb Omelet with Lox

Shalom Japan’s Lox Bowl

Vegan "Smoked Salmon" Carrot Lox

L.E.O. (Lox, Eggs and Onions)

Smoked salmon bagels

Recipe: Lox, Scrambled Eggs And Oni...

Lox and Eggs with Onions

Salmon Cream Cheese Spread

Smoked Salmon (Lox) Detroit Pizza

Smoked Salmon Without a Smoker

Top 10 lox recipes from across the web

The most viewed lox recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Goat Cheese Herb Omelet with Lox

Shalom Japan’s Lox Bowl

Vegan "Smoked Salmon" Carrot Lox

L.E.O. (Lox, Eggs and Onions)

Smoked salmon bagels

Recipe: Lox, Scrambled Eggs And Oni...

Lox and Eggs with Onions

Salmon Cream Cheese Spread

Smoked Salmon (Lox) Detroit Pizza

Smoked Salmon Without a Smoker

The most viewed lox recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine