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
Lomi Lomi Salmon is a classic Hawaiian side dish (made from salted salmon, tomatoes, onions, and green onions). It's a must-have for any proper Hawaiian meal or luau!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 20m
Number Of Ingredients 4
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
Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi!
Provided by SAXONY
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 10m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 43.8 calories, Carbohydrate 3.6 g, Cholesterol 5.4 mg, Fat 1.2 g, Fiber 1 g, Protein 5 g, SaturatedFat 0.2 g, Sodium 476.5 mg, Sugar 2.1 g
LOMI-LOMI SALMON POKE BOWL BY BROOKE WILLIAMSON RECIPE BY TASTY
Here's what you need: sushi-grade salmon, salt, persian cucumber, tomato, scallion, onion, short grain sushi rice, nori, fresh ginger, garlic, soy sauce, granulated sugar, rice vinegar, mirin, sesame oil
Provided by Robert Broadfoot
Categories Dinner
Yield 1 serving
Number Of Ingredients 15
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 SALMON
Provided by Food Network Kitchen
Categories main-dish
Time P1DT30m
Yield 4 servings
Number Of Ingredients 12
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.
TASTY LOMI SALMON DIP
This is one of my diabetes group recipes. I was a bit skeptical at first but boy was I surprised at the flavors in it. It looks a fit funky but just try it once and you'll be hooked! It's very low in carbs but the salt is high ... just drain most of the liquid in the lomi salmon. I wouldn't completely drain it because a lot of the flavor is in the juice. I would advise making this with a pair of powder-free gloves.
Provided by marisk
Categories Very Low Carbs
Time 5m
Yield 5 1/2 cups
Number Of Ingredients 2
Steps:
- Pour lomi salmon in large bowl (large for ease of mixing).
- Pour out liquid from tofu packaging. Break into six pieces, then squeeze most of the liquid out of each piece. Add to bowl of lomi salmon as you finish with each piece. Don't worry about the pieces breaking up.
- When done draining the tofu (hope you have your gloves on), squish the tofu into the lomi salmon. It's a mess but fun : ).
- This dip is great with veggies and sometimes chips. I enjoy it with Milton's Gluten Free Crispy Sea Salt Baked Crackers. Enjoy!
- I just tried it with some Cilantro -- it's even better.
Nutrition Facts : Calories 247.1, Fat 9.5, SaturatedFat 1.7, Cholesterol 75.8, Sodium 128.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 37.9
LOMI LOMI SALMON
Credit for this recipe goes to Nolallan at Epicurious. For those of us who love the Hawaiian Islands or are Hawaiian or Hawaiian at heart, this appetizer is a wonderful taste of the islands, sure to bring back that ecclectic polynesian taste only found on our beautiful Hawaiian Islands!
Provided by TJW2725
Categories Hawaiian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259.1, Fat 11.7, SaturatedFat 1.9, Cholesterol 69.7, Sodium 37330.5, Carbohydrate 5.8, Fiber 3.2, Sugar 1.4, Protein 32.5
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