Joey Joey Salmon My Version Of Lomi Lomi Recipes

LOMI LOMI SALMON

Steps:

• Wash the salmon to prepare it to be cured. Pat dry the salmon then rub salt all over the fish and wrap it in plastic wrap. Place it on a plate to prevent any liquids from dripping or spilling.
• Let it chill in the fridge for 24 hours or overnight.
• Remove from the fridge and unwrap the salmon.
• Wash off the remaining salt.
• Remove the skin from the salmon and dice the salmon up into cubes or bite sizes. Add it to a large mixing bowl.
• Dice up the tomatoes, green onions, and sweet onions and add it to the mixing bowl.
• Add in the lemon/lime juice, sugar, and pepper. Toss everything together and serve it cold as a pupu or side dish. Enjoy this onolicious Lomi Lomi Salmon!

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 LOMI SALMON

Steps:

• In a large bowl, cover the salt salmon with water and soak overnight. Drain and rinse the salmon.
• In a large bowl, add the salmon, tomatoes, onions and green onions, and mix well. Add sea salt to taste. Chill. Just before serving, add the crushed ice.