Kits Lomi Salmon Recipes

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 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.

KIT'S LOMI SALMON

Steps:

• Soak the salmon in water for about 3 hours. Remove the skin & bones. Then shredded the meat. Then in a large bowl combine everything, lomi "mix" until well mixed. Chill fully. Then pour the ice into a bigger bowl, place the bowl with the mixture in the ice bowl & enjoy...

"LOMI" STYLE SALMON TARTARE WITH LILIKOI BROWN BUTTER VINAIGRETTE

Steps:

• To make the vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes. Watch carefully as the butter can burn quickly. The butter should have a nutty aroma. In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed. While the machine is running, slowly add the browned butter to make an emulsion. Be careful, as the mixture may foam up when the hot butter is added. Season with salt and pepper and set aside. The vinaigrette should be served slightly warm.
• Divide the rice into the 4 lightly greased metal ring molds. Press the rice firmly into the molds to form cakes. Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds. Prepare a skillet coated with the canola oil over medium heat. With the rice still in the mold, place the mold in the skillet. Sear the rice cakes on the bottom until they are brown and very crispy. Set the cakes aside without removing the ring molds.
• In a non-reactive bowl, combine the salmon, tomatoes, scallions, lime juice, hot pepper sauce, and canola oil. Season to taste with the sea salt and pepper. The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving.
• In a small bowl, whisk together the vinegar, mirin, sesame oil, and canola oil. Season with salt and pepper. Just before serving, drizzle some of the vinaigrette over the mache and toss gently. Fill a small heavy pot one-third full with the oil and heat to 300 degrees. Add the taro root to the oil and fry until golden brown and crispy. Remove the taro with a large-mesh spoon and drain on paper towels. Season with the salt, to taste, while hot.
• PLATING: Spoon equal amounts of the salmon mixture onto each rice cake. Place each mold in the center of a serving plate and gently remove the ring mold. Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds. Garnish the top of the salmon with the dressed mache and the crispy taro strings. Serve immediately.