Lomi Lomi Salmon
"Credit for this recipe goes to Nolallan at Epicurious.
For those of us who love the Hawaiian Islands or are Hawaiian or Hawaiian at heart, this appetizer is a wonderful taste of the islands, sure to bring back that ecclectic polynesian taste only found on our beautiful Hawaiian Islands!"
photo by TJW2725
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 lbs salmon fillets, fresh, no skin
- 2 cups sea salt
- 1 cup cherry tomatoes
- 1 bunch green onion
- 1⁄2 lime, juice of
- 1 bunch fresh cilantro
- 1 avocado
directions
- Make sure you use the freshest salmon you can get, preferably, it jumped right into your kitchen from the ocean.
- Place salmon in glass dish, cover completely with salt( you may not need all two cups)and refrigerate overnight.
- Drain salmon in the morning and pat dry - do not rinse.
- Dice salmon and place in favorite serving bowl.
- Chop tomato, green onions, placing on salmon.
- Sqeeze juice from half of the lime, removing seeds.
- Cover salmon mixture; placing freshly chopped cilantro on top. Refrigerate 3 hours before serving.
- Serve with avacado slices.
- Note: prep time does not include the overnight salting process.
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Reviews
-
Added to this recipe a 1 hour curing of the salmon in fresh lime juice. The salmon was super-salty after removing from the salt so I rinsed it in H20 then let it soak in fresh-squeezed lime juice for an hour before patting dry. It was a hit! Thanks for posting this! <br/><br/>My 5 year old daughter discovered Lomi Lomi on our recent trip to Kauai and loved it! She thought this was a good representation that we could make at home. Everyone who tried it loved this recipe.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.