Tag Archives: dill sauteed salmon

Faux Bagel and Lox

20 Apr

This is a spin on bagels and lox.  I can’t claim credit for the idea – Zak came home from one of his surprise shopping trips with the ingredients and threw out the idea that it might be cool to do a de-constructed or re-invented bagels and lox, and I concurred.  The “lox” is beautiful seasoned sautéed and roasted salmon.  The “cream cheese” is a ricotta-dill spread.  The bagel is a delicious dill and ricotta homemade bagel that Zak made.  Served alongside a simple salad with a lemon-dill vinaigrette, this was a yummy, fun spin on a classic.

Faux Bagel and Lox

Dill-Marinated Sear-Roasted Salmon:

3/4 lb. salmon steak

2 tbs. plus 1 tsp. extra virgin olive oil, divided

1/4 cup fresh dill fronds

Kosher salt and freshly cracked black pepper

Place fish on a large sheet of plastic wrap.

Season both sides of fish liberally with kosher salt and freshly cracked black pepper.  Place half of dill fronds on flesh of fish and drizzle with 1 tbs. of olive oil.  Flip over.  Place remaining dill fronds on the fish and drizzle with remaining 1 tbs. of olive oil.

Wrap tightly in plastic wrap and let sit, refrigerated, 4-6 hours.

Preheat oven to 425º.

Remove salmon from plastic wrap and let come to room temperature.  Keep dill fronds on the salmon.

Heat a 10″ cast iron or other oven proof pan over medium-high heat.  Add 1 tsp. olive oil and coat the pan.  Cook the fish in the pan for roughly 2 minutes until slightly golden brown.  Flip and cook for another 1 minute.

Transfer to oven and cook 7-9 minutes until cooked through or to desired temperature.  Remove from pan and ten with tinfoil to rest for 2-3 minutes.

Dill and Ricotta Bagels:

1 cup water, room temperature

1/3 cup ricotta cheese

3 cups bread flour, plus more for dusting

1 tbs. light brown sugar

1 tbs. gluten

1 1/2 tsp. salt and 2 tbs. salt, divided

1/2 cup fresh dill, chopped

Dash freshly cracked black pepper

1 packet instant rise yeast (2 1/2 tsp.)

1 egg, lightly beaten

Non-stick cooking spray

Mix all ingredients except non-stick spray in a bread machine.  Set machine to dough (or a mix and rise cycle).  Keep on through first rise cycle.  Remove from the bread machine.

Preheat oven to lowest setting for about five minutes and then turn off.

Spray a bread pan with non-stick cooking spray.  Place dough in bread pan and place into oven.  Let rise for one hour.

Shape dough into 4-5 bagels and let sit for 15 minutes.  Meanwhile, bring a large pot of water to a boil (about 4 quarts) with 2 tbs. salt in the water.  Once the water boils, turn the heat to medium.

Preheat oven to 375º.

Place bagels in the water.  They will sink.  After about 4 minutes, the bagels will rise to the top.  Turn them over in the water and let cook another 3 minutes.

Remove bagels from water and brush on both sides with lightly beaten egg.  Place on a baking sheet sprayed with non-stick cooking spray.  Bake for 40 minutes until golden brown and cooked through.  Let cool.

Ricotta and Dill Spread:

1/2 cup ricotta

1/2 lemon, juiced

1/4 cup fresh dill fronds

Kosher salt and freshly cracked black pepper

Combine all ingredients in a food processor and blend until well incorporated.  Remove from food processor and place in airtight container.  Let sit 3-4 hours to allow flavors to combine.


1 dill-marinated sear-roasted salmon steak, thinly sliced (see above)

2 dill and ricotta bagels, halved (see above)

1/2 cup ricotta and dill spread (see above)

2 on-the-vine plum-sized tomatoes, thinly sliced

Toast bagels.  Once toasted, spread each half with ricotta and dill spread.  Top with tomato slices and salmon slices.  Serve warm.

Spinach Salad with Lemon-Dill Vinaigrette:

6-7 cups spinach, rinsed and dried

Desired vegetables (we used onion, carrot, tomato, and celery)

1 lemon, juiced

3 tbs. fresh dill

1/4 cup olive oil

Kosher salt and freshly cracked black pepper

Add lemon juice, dill, and kosher salt and freshly cracked black pepper to food processor.  With food processor running, slowly drizzle in olive oil until emulsified.

Toss with spinach and vegetables and serve immediately.

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