Texas Style Lomi Lomi Salmon Salad Food

LOMI LOMI SALMON

Steps:

• Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces, think pencil eraser size.
• Put it all together into a big bowl.
• Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.
• Eat and enjoy!

LOMI LOMI

Steps:

• In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

TEXAS-STYLE LOMI LOMI SALMON SALAD

Steps:

• Boil pasta on until done then immediately douse with cold water until slightly chilled.
• Mix rest of ingredients together.
• Serve mixture over pasta.
• Note: Best if served chilled.

LOMI LOMI SALMON

Steps:

• Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.
• The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.
• Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and "massaged" with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired.

LOMI SALMON SALAD

Steps:

• Please note that this recipe takes 36 hours to complete.
• Begin curing the salmon the day before. Combine the salt and sugar and mix well. In a shallow nonreactive container which is large enough to accommodate the salmon fillets in a single layer, spread half the salt/sugar mixture, reserving the balance. Lay the salmon fillets on top of the mixture and use the rest of the salt/sugar mixture to completely cover the fish fillets. Cover and refrigerate for 24 hours to salt-cure.
• Early the next day, microwave the limes in a small bowl to release the essential oils, and set aside until they are just cool enough to handle. Soak the salmon fillets in cold water to remove most of the salt. Rinse and dry the same non-reactive container in which you cured the salmon. Place the fillets in the container and squeeze the lime juice over, cover and refrigerate for 6 to 8 hours to allow the acids in the lime juice to chemically cure the fish.
• Dice the lime cured salmon into small cubes, keeping in mind that the completed salad will resemble the texture of salsa. Add red onion, scallions, and tomato and gently fold in. Season, to taste, with black pepper and chill.
• Transfer salad to serving dish and sprinkle with fresh dill.

LOMI LOMI SALMON

Steps:

• Make sure you use the freshest salmon you can get, preferably, it jumped right into your kitchen from the ocean.
• Place salmon in glass dish, cover completely with salt( you may not need all two cups)and refrigerate overnight.
• Drain salmon in the morning and pat dry - do not rinse.
• Dice salmon and place in favorite serving bowl.
• Chop tomato, green onions, placing on salmon.
• Sqeeze juice from half of the lime, removing seeds.
• Cover salmon mixture; placing freshly chopped cilantro on top. Refrigerate 3 hours before serving.
• Serve with avacado slices.
• Note: prep time does not include the overnight salting process.