Time: 8 hours 15 minutes
Complexity: easily
Servings: 4

This Hawaiian salted salmon appetizer with tomatoes is perfect for any occasion. Salmon fillets are rubbed with a salt and sugar mixture and then left to cure for 24 hours. The salted fish is then diced, mixed with chopped tomatoes and herbs, and dressed with lime juice. This salad is typically served on crackers or with rice. Sunny Anderson added one secret ingredient to her salted salmon recipe: a bunch of cilantro. Surround the fish with cilantro while brining, and it will impart a wonderful aroma.

Ingredients:

• 450 g wild salmon fillet, skinless
• 1 cup coarse salt
• 0.5 cups of sugar
• 1 bunch cilantro + 1/4 cup chopped cilantro
• 1 plum tomato, diced
• 2 green onions, thinly sliced
• Juice of 1 lime

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

salmon, tomatoes, lime, cilantro

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Preparation:

Step 1
• Wash and dry the fish. Mix sugar and salt. Place two long pieces of plastic wrap on top of each other, crosswise.
Step 2
• Place half a bunch of cilantro in the center of the plastic wrap, add half the salt and sugar mixture, and press the fish into the mixture so it sticks underneath. Sprinkle the salt and sugar mixture on top, rub well, and top with the remaining cilantro.
Step 3
• Wrap the salmon tightly in plastic wrap and refrigerate for 24 hours.
Step 4
• Rinse and pat dry the fish. Cut into 1 cm cubes and place in a bowl, tossing with chopped cilantro, tomatoes, green onions, and lime juice. Serve on crackers.

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