Lomi Lomi Salmon Recipe
- prep TIME 10 mins
- total TIME 25 mins
- INACTIVE TIME 15 mins
Ingredients (14)
- 12 oz skinless boneless salmon
- 7 oz tomatoes seeds removed, finely diced
- 2 oz onion finely diced
- 0.5 oz shallot finely minced
- 1.5 oz cashews roasted, roughly chopped
- 1 oz cilantro roughly chopped
- 1 oz jalapeno finely diced
- 0.2 oz scallions finely chopped
- 1/4 tsp salt
- 1/2 tsp sugar divided
- 2 tbsp lime juice freshly squeezed
- 1/4 tsp black pepper
- 1 tsp olive oil
- 1 tsp sesame oil
INSTRUCTIONS
Prepare the fish: Gently rinse and clean 12 oz salmon. Use a kitchen towel and pat it dry thoroughly.
Cure the fish: Place the salmon on a piece of plastic wrap. Sprinkle 1/4 tsp salt and 1/4 tsp sugar on the salmon. Coat all sides evenly. Fold the plastic wrap over the salmon to cover and put it in the freezer for at least 10 minutes.
Cut the fish: Once cured, rinse the salmon to remove the salt and sugar. Pat it dry with a paper towel. Place it on a cutting board and cut into small cubes. Put the salmon into a bowl and marinate with 2 tbsp lime juice for 5 minutes.
Mix the salad: In a large bowl, combine 1/4 tsp sugar, the rest of the ingredients (1/4 tsp black pepper, 1 tsp olive oil, 1 tsp sesame oil, 2 oz onion, 0.5 oz shallot, 1 oz cilantro, 0.2 oz scallions, 1 oz jalapeno, 7 oz tomatoes, 1.5 oz cashews), and the salmon along with lime juice. Mix gently.
Serve: Transfer the salmon to a serving platter. It will taste better when served chilled.
For the salmon to achieve a better texture, it's best to cure the filet with salt and sugar in the fridge for at least 8 hours or overnight. Not only the texture, but the flavor will be far more superior.