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Our lox is cured in salt brine, gently cold-smoked over pure, natural alderwood, thin-sliced, then immediately vacuum-packaged and flash frozen.
People praise its buttery flavor and silky texture. And we use considerably less salt than most alternatives: only 300 mg per 2 oz serving, versus 600‒900 mg in many national brands.
Smoked Salmon, Leek and Lemon Thyme Pasta
Adapted from a recipe by Kate Murdoch in Simply Food, November 2007.
Prep time 5 minutes; cook time 15 minutes.
8 ounces Nova Lox slices, torn into large pieces
1 leek, thinly sliced
2 teaspoons lemon thyme leaves
1½ Tbsps salted capers, rinsed and drained
1/4 cup sour cream
1 lb penne
Organic extra virgin olive or macadamia nut oil
- Cook penne in a large saucepan of salted boiling water according to packet instructions or until al dente.
- Meanwhile, heat a little olive oil or macadamia nut oil in a small frying pan over high heat. Add capers and cook for 2-3 minutes or until crisp and golden brown. Remove from heat, keeping remaining oil in pan.
- Reduce heat to medium, add leek and cook for 4-5 minutes, stirring regularly to prevent it from browning. Add lemon thyme, cook for a further minute and remove from heat.
- Drain penne and return to the pan. Stir through leek mixture, smoked salmon, salt, pepper, and sour cream. Serve topped with capers and a few sprigs of thyme.