Thinking Outside the Lox

Lentine Alexis
by Lentine Alexis
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Thinking Outside the Lox

You’ve probably seen lox (smoked salmon) on fancy deli menus, at your favorite bagel shop or maybe on a brunch menu as an omelet “add on.” But this super-nutritious fish has more potential than just a breakfast food. Packed with omega-3 fatty acids that our bodies can’t get from other sources without supplementation, lox is a great way to supplement your diet with healthy fats. Try it on toast, salad, pastas and much more for lunch or dinner.

MAKE AN OPEN-FACED SANDWICH

Any slice of toast is a perfect canvas for a schmear of cremé fraiche, yogurt or avocado, if you’re dairy-free. Add a sprinkling of herbs and top with a few pieces of salty smoked salmon.

TOSS IT INTO EGGS

Salt and pepper speckled scrambled eggs, topped with a sprinkling of fresh herbs and some chopped smoked salmon, is a great lazy dinner, brunch or power breakfast. You could choose to eat the lox raw or fold it into the eggs if cooked salmon is more your jam.

ADD IT TO PASTA WITH PESTO

With lox, you don’t have to worry about cooking protein into your favorite pasta recipe — simply pull ready-to-eat smoked salmon from the fridge and you’re set. The salty lox flavor pairs particularly well with fresh flavors such as spring herbs, peas, cream and lemon.

MIX UP A SALAD

Shaved radish, spicy arugula, smoked salmon, a crumble of feta cheese and a sprinkling of sesame seeds is basically a deconstructed lox plate, but with a healthy salad twist. (Try with a citrusy dressing for a full flavor explosion.)

ADD CRACKERS FOR A SNACK

Protein-rich smoked salmon is a great addition to crackers in the afternoon — add a little yogurt and a pinch of sea salt, and you have a happy hour-worthy snack that’s suitable for pre- or post- workout, too.

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.

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