Bagels and lox is great…in theory. The problem is I don’t like lox. I do, however, love salmon. My solution – both to satisfy the bagels and lox craving and to bring the flavors into dinner territory – was to turn it into a rice bowl.
While rice cooks in the rice cooker (or whatever your preferred cooking method is), bake a salmon filet that’s been sprinkled with smoked maldon salt and everything bagel seasoning to the doneness that you like. You don’t have to use actual everything bagel seasoning here, especially if your brand is high in salt since you’re also adding the flaky maldon. It’s more about making sure you get the garlic, onion, sesame, and poppy in there. I do feel like it’s important that the salt is smoked because it will make it more reminiscent of the cured or smoked salmon found at brunch. Sauté some red onion for a topping and make a quick “salad” by chopping cucumber and tomato. Finally, make a cream sauce by melting cream cheese with dill and capers.
This bowl came together exactly as I’d hoped. For the girl who gravitates more toward the quiche at brunch, I finally felt like I could tell what all the fuss was about. The only thing I’d maybe change is adding a topping of panko toasted with butter to emulate the crunch of a toasted bagel because while it may be taboo in NYC, to me, a toasted bagel is the only way.
Peaches to Apples 