Lox Salad

We were watching Erik and Shannon’s kitties for them while they were on a little mini vacation. As a thank you, they brought us some smoked salmon from Seattle. So of course I had to use it in some delicious way.

Erik says he likes to eat this salmon as lox, with bagels and cream cheese. It was another HOT, HOT, HOT day, so a salad was on the menu. I used the smoked salmon for a salad that I will call a lox salad, though because the salmon is smoked, it is not a true lox.

Lox is a type of cured salmon, traditionally made by dry-curing salmon belly with salt. It is not smoked, though it’s often confused with smoked salmon. The term “lox” comes from the Yiddish word for salmon, “laks”. It’s typically thinly sliced and served on bagels with cream cheese, onions, and capers. Brining salmon is a Scandanavian tradition, but it was also popular among Eastern European Jews. Some of these people immigrated to the U.S. and brought their affinity for brined, cured, and smoked fish with them.

Lox Salad

I used this “lox” in a salad, and used feta cheese instead of cream cheese.

1 smoked salmon filet, shredded

1 head of Romaine lettuce, shredded

1/4 red onion, sliced very thin

1/2 cucumber, peeled and seeded, sliced

1 cup grape or cherry tomatoes, cut in 1/2

1 cup cooked asparagus, cut into pieces about 1/2 inch long

1 TBSP capers

3 oz feta cheese crumbles

lemon vinaigrette Spinach Salad with Lemon Vinaigrette

1/4 cup sliced green onions

hard boiled egg slices for topping

Assemble all the components together and enjoy. This salad is quick, easy-peasy and delicious. You can make the salad ahead of time and keep it in the refrigerator. Add the dressing right before serving. I served some rosemary focaccia on the side along with a chilled white wine. it was perfect for a hot summer day.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.