Although this lomi lomi salmon recipe is easy, it can be quite time-consuming. But be patient. It’s worth the wait.
Course: Side Dish
Keyword: how to make lomi lomi salmon, Lomi Lomi Salmon, Lomi Lomi Salmon Recipe
Author: Luna Regina
12ozskinless boneless salmon
2tbsplime juicefreshly squeezed
7oztomatoesseeds removed, finely diced
1.5ozcashewsroasted, roughly chopped
Prepare the fish: Gently rinse and clean the salmon. Use a kitchen towel and pat it dry thoroughly.
Cure the fish: Place the salmon on a piece of plastic wrap. Sprinkle ¼ tsp salt and ¼ 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 ¼ tsp sugar, the rest of the ingredients (1/4 tspblack 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 ozcashews), 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.