Lomi Salmon
I was inspired by the US Food Network’s Sunny Anderson’s lomi salmon
This recipe makes 2 dinner portions or 4 smaller appetizer portions (although, you will have lots of slaw or corn pomegranate guacamole left over!)
- 100 g salmon per person, skin removed
- 2 parts salt to 1 part sugar (minimum 1 cup kosher salt & 1/2 cup sugar)
- 1/2 cup chopped cilantro
- Take enough plastic wrap to bundle up fish. Lay flat on counter
- Spread 1/2 the cilantro in the centre if the wrap
- Sprinkle with 1/2 of the salt sugar mix
- Put fish on top
- Sprinkle remaining salt sugar mix on top of fish, and cilantro, massage into fish.
- Tightly wrap the fish in this mix and put into a baggy.
- Refrigerate for minimum 24 hours, until moisture has been drawn out of fish (should be darker and dry).
- Rinse salmon well to remove all salt.
- Cut fish into .5 cm cubes
- 1 Green onion, finely chopped
- 1/4 cup chopped Cilantro
- 1/2 cup Roma tomatoes, cut into cubes
- Juice of 1 Lime
- Serve with Lee Inspired Singapore Slaw
Another Serving Suggestion is to add a layer of Corn Pomegranate Guacamole between the salmon and the slaw.
