Right down the road from our office is an awesome little gastropub-y restaurant that Scott and I like to frequent for brunch on the weekends...or on days we are feeling a little less than motivated in the kitchen (HEY - it happens to nutritionists too). Even though we browse through the menu like we've never seen it before, he always gets the breakfast burrito and I usually get the lox bagel.
But I'm not just talking a boring, old bagel with cream cheese and some cold salmon slapped on top. This thing is piled high with goodness - house-pickled red onions, microgreens, regular greens, cucumbers, and sometimes they even put little bits of bacon in the jalapeno cream cheese. WHAT. I know.
It's so delicious that I NEEDED to recreate it in our kitchen. And so here we are. A recipe for the best bagel & lox (plus quick-pickled red onions!) you will ever have. You're welcome.
LOX BAGEL with QUICK PICKLED RED ONIONS
1/2 cup vinegar (red, white, white wine - your choice)