The Dormie Network and the LPGA Women’s Network show you how to prepare chef-inspired meals and drinks based on some of golf’s most iconic championships.
This week, we cheer on Team Europe in this year’s Solheim Cup with a dried Lox and Basil Gin Fizz.
Ora King Lox
1 Side of Ora King Salmon or comparable quality
Fennel seed toasted and ground
Take the weight of the side of salmon in grams, write that number down. If you want the fillet to be squared and nice, trim it before you take the weight. You will now measure everything against that recorded weight. Salt will be 3%, Sugar 1%, spices .5%. Mix all measured ingredients together. You do not have to do it this way, but it will ensure proper seasoning each time.
Alternately, three to one ratio salt to sugar. Spices about 1 T ground. Also, if you don’t like fennel and allspice make up your own, Black pepper and dill for example.
Once you have the salt, sugar, spice mixture weighed and mixed, place the fillet in a non-corrosive container, lying flat with skin side down. Coat the flesh side with the mixture ensuring an even coat. Place the thyme sprigs on top and cover and refrigerate for 24 hrs.. After 24 hrs. rework the liquid and seasoning over the fish and place it back for another 24 hrs. Remove from container and rinse under cold water. It is ready to eat now, however, leaving it uncovered in the refrigerator overnight will improve the taste and texture. Serve with some rye bread and chive crème fraiche.
Basil Gin Fizz
20 oz Empress Gin
1.5 oz Basil-infused simple syrup
Lemon-flavored sparkling water