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Archive for October 22nd, 2010

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
  1. Take enough plastic wrap to bundle up fish. Lay flat on counter
  2. Spread 1/2 the cilantro in the centre if the wrap
  3. Sprinkle with 1/2 of the salt sugar mix
  4. Put fish on top
  5. Sprinkle remaining salt sugar mix on top of fish, and cilantro, massage into fish.
  6. Tightly wrap the fish in this mix and put into a baggy.
  7. Refrigerate for minimum 24 hours, until moisture has been drawn out of fish (should be darker and dry).
  8. Rinse salmon well to remove all salt.
  9. Cut fish into .5 cm cubes
  10. 1 Green onion, finely chopped
  11. 1/4 cup chopped Cilantro
  12. 1/2 cup Roma tomatoes, cut into cubes
  13. Juice of 1 Lime
  14. Serve with Lee Inspired Singapore Slaw

Another Serving Suggestion is to add a layer of Corn Pomegranate Guacamole between the salmon and the slaw.
Lomi Salmon (Salt Cured Salmon) on Foodista

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