Burgundy Seasoning
Ingredients: Kosher Salt, Brown Sugar, Beet Root Powder, Dried Dill, Lemon Zest.
NO MSG
Cured Lox Recipe: Generously coat your salmon with Solovey Kitchen beetroot Curing Mix. Wrap tightly in plastic film and place in a container with a weight on top. Refrigerate for 36 hours. Rinse thoroughly, pat dry, and return to the fridge uncovered for 12 hours. Slice thinly and enjoy.
Description
Ingredients: Kosher Salt, Brown Sugar, Beet Root Powder, Dried Dill, Lemon Zest.
NO MSG
Cured Lox Recipe: Generously coat your salmon with Solovey Kitchen beetroot Curing Mix. Wrap tightly in plastic film and place in a container with a weight on top. Refrigerate for 36 hours. Rinse thoroughly, pat dry, and return to the fridge uncovered for 12 hours. Slice thinly and enjoy.
