Order the classic: a bagel (yes, you want it toasted) with lox and a schmear. But even that standard order isn’t so straightforward. You’ll often find the shop’s cold case filled with dozens of ...

Whether it's cured Nordic-style, tossed through a Mediterranean salad, or gently cooked in a spicy curry, salmon satisfies ...

You will also often find photos of lox heading internet articles about smoked salmon. While they have similarly rich tastes and cured natures, they're not the same. "The difference is in the ...

When you want a filling meal, try these easy salmon dinner recipes. From a simple, one-pan roasted salmon with veggies to a ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

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Refrigerate until required. Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag, making sure to focus the cure on to the salmon flesh more than the skin. Vacuum-seal for 45 ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.

Salt-cured salmon that is easily available throughout the year will be simmered with turnips that will become even tastier in the coming season. Salmon that initially may taste salty will turn out ...