Lomi Lomi In A Yuzu Ponzu Sauce Recipes
LOMI LOMI IN A YUZU PONZU SAUCE
The word "lomi" translates in Hawaiian to "to knead or rub" as the salmon is salt-cured overnight then traditionally mixed by massaging the ingredients together. Lomi-lomi is served as a side dish alongside rice and pork but I also like to serve it wrapped in butter lettuce cups with white rice.
Provided by Kylie
Categories Appetizer
Number Of Ingredients 15
Steps:
- In a small bowl stir together the salt and sugar. In a high-sided dish add half of the cure mixture then add the salmon filet. Pour the remaining mixture over the top, patting it into the salmon. Cover with plastic wrap and refrigerate overnight.
- The next day remove the salmon from the cure and discard the salt mixture. Rinse the salmon in ice-cold water and pat dry. Cut into small, ¼" cubes and add to a medium mixing bowl.
- In a small bowl whisk together the yuzu koshu, sesame oil and ponzu until combined.
- In a small bowl toss the tomatoes with the grapeseed oil and salt and let sit for 15 minutes. Add the tomatoes to the mixing bowl with the cured salmon, green onions, serrano, cucamelon, avocado and cilantro and gently toss together. Top with salmon roe and serve.
Nutrition Facts : Calories 361 kcal, Carbohydrate 20 g, Protein 26 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 89 mg, Sodium 21488 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 16 g, ServingSize 1 serving
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