Kits Lomi Salmon 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:

• Pour a layer of salt into a large glass dish.
• Rinse the salmon filets, dry them well and place them on the salt in a single layer.
• Sprinkle salt on top of salmon, making sure all sides of the salmon are covered with coarse salt.
• Cover the salmon with plastic wrap.
• Refrigerate the salmon for 2 to 3 days.
• Rinse the salmon thoroughly and pat dry before using it to prepare the lomi-lomi
• First taste the salmon and, if it is too salty, soak it for 3 hours in a large bath of cold water by changing the water every hour.
• Drain and pat dry the salmon well with a cloth or paper napkin.
• Mix all the ingredients by hand and serve the lomi lomi with crushed ice on top.

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:

• 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.

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 POKE BOWL BY BROOKE WILLIAMSON RECIPE BY TASTY

Steps:

• Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
• Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
• Dice the cucumber and add into the bowl with the salmon.
• Dice the tomato and add into the bowl.
• Slice the scallion and add into the bowl.
• Dice the onion and add it into the bowl. Mix until combined.
• In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
• Spoon shoyu dressing on poke bowl. Mix to coat.
• In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
• Slice nori into small strips.
• Garnish with sliced nori and serve immediately!
• Enjoy!