Lomi-Lomi Salmon Salad

Votes: 3

Time: 30 min plus marinating time
Complexity: easily
Servings: 4

Lomi Lomi Salmon is a popular Hawaiian appetizer made with salted salmon and tomatoes. Its name means "to massage" in Hawaiian, as the fish pieces are traditionally mixed with the other salad ingredients by hand, as if massaging them. Before cooking, salt fresh wild salmon fillets in a mixture of coarse salt and sugar, adding fresh cilantro for a spicy flavor. After 24 hours, the fish is ready for further cooking. Cut the salmon into small pieces and mix with chopped tomatoes, onions, jalapeños, sesame oil, and lime juice. Sprinkle with chopped macadamia nuts, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salmon

450 gr. wild salmon fillet (skinless), rinse and pat dry
1 cup coarse salt
0.5 cups of sugar
Half a bunch of fresh cilantro

Salad

1/4 cup chopped fresh cilantro
2 plum tomatoes, seeded and diced
4 green onions, thinly sliced
1 jalapeño or serrano, seeded and diced
1 tbsp. vegetable oil
2 tsp. dark sesame oil
Juice of 1 lime
Chopped macadamia nuts, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salmon, plum tomatoes, jalapeno pepper, serrano pepper, macadamia nut, sesame oil, lime juice, cilantro

Cooking the dish according to the recipe:

Salt the salmon.

Mix the salt and sugar in a bowl. Line a work surface with two long pieces of plastic wrap, crisscrossing them. Place half the cilantro sprigs in the center of the plastic wrap and sprinkle half the salt and sugar mixture on top. Add the fish and press down to completely coat the bottom with salt and sugar. Sprinkle the remaining curing mixture over the salmon and rub it in, then top with the remaining cilantro. Wrap tightly in plastic wrap and refrigerate for 24 hours.
The next day, unwrap the fish, rinse off the salt, and pat dry. Cut into 0.5-1 cm cubes.

Prepare the salad.

In a bowl, combine the salmon, cilantro, tomatoes, green onions, jalapeño, vegetable and sesame oils, and lime juice. Traditionally, the salmon is mixed with the other ingredients by hand. Sprinkle the salad with finely chopped macadamia nuts, if desired.

Categories:

recipe / Summer dishes / Recipes for savory dishes / Cold dishes / Dinner / Appetizers / Fish appetizers / Salads / Salads with fish / American cuisine / Hawaiian cuisine