Lox

Lox refers to raw salmon that is cured in a brine, and authentic salmon is made exclusively from the belly of salmon (essentially, the richest, fattiest portion of the salmon. Yum!). The word lox comes from the Yiddish word for salmon: “lacks.” It was originally created in Scandinavia, where fishermen used their knowledge of saltwater to master curing the local salmon in brine (that’s right, true lox is never actually smoked! But smoked salmon and lox are often confused). Lox are often served with bagels and cream cheese, but I think that’s limiting their many other opportunities. Lox can be eaten alone or in combination with many of the other creamy, savory Paleo dishes that I love (like my asparagus soup).  

Like other salmon, lox are a great source of protein and fat, especially omega-3 fatty acids (those anti-inflammatory fats that I’m always raving about!). Lox make an awesome source viamins B3 and 12; it actually contains some of all of the B vitamins except for folate. It is also a good source of selenium and phosphorus, with trace amounts of many other minerals. As you might expect, there is a lot of sodium in 100g of lox: 83% of the RDV! So, you might want to keep that in mind as you indulge in this delicious treat.

As an salmon purchase, it’s best to get your lox from a responsible source. I would recommend Vital Choice.