Lomi 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!

SUNNY LOMI SALMON

Steps:

• Wash salmon and pat dry. Mix to combine salt and sugar. Lay 2 long pieces of plastic wrap on top of each other to form a cross. Layer half the bunch of cilantro in the middle of the plastic wrap, add half the salt-sugar mix and press salmon into the mixture, covering the bottom well. Top with the salt-sugar mix, rubbing it in well and place the remaining cilantro from the bunch on top. Wrap salmon tightly in plastic wrap and refrigerate 24 hours.
• Wash off salmon and pat dry. Slice into 1/3-inch cubes and place in a bowl, tossing with chopped cilantro, tomatoes, scallions, and lime juice. Serve on crackers.

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!

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.

LOMI LOMI SALMON

Steps:

• Cure the salmon in salt by putting a layer of Hawaiian salt in the bottom of a glass dish. Lay a salmon in it and gently press down. Sprinkle more salt on top and rub it all over the salmon. Top with even more salt, cover, and place in the refrigerator for 24 hours to pull out the water. Table salt is not recommended for this process.
• Rinse the salmon thoroughly in cold water to wash away a lot of the salt then blot dry. Cut the salmon in cubes and place in a bowl and add tomatoes, Maui onion, green onion and chiles. Cut the pineapple in half lengthwise. Make crisscross cuts in the flesh and scoop out the inside pineapple chunks; add to the bowl. Squeeze in the lime juice, add oil and black pepper, then toss the mixture to combine all the ingredients. Cover and chill for 1 hour. Scoop the mixture into the split pineapple shell and display as a decorative bowl. To eat, spoon the salmon salad into a lettuce cup.

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:

• 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.