SALMON TARTARE
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Provided by Bon Appétit Test Kitchen
Categories Fish Appetizer Valentine's Day Quick & Easy Oscars Mother's Day Lime Salmon Healthy Raw Chive Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place salmon on a plate; freeze until well chilled, about 20 minutes.
- Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
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
SALMON TARTARE
A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.
Provided by grubdaily
Categories Appetizers and Snacks Seafood
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 0.6 g, Cholesterol 41.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 1.6 g, Sodium 227.1 mg, Sugar 0.1 g
LOMI SALMON SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time P1DT6h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Please note that this recipe takes 36 hours to complete.
- Begin curing the salmon the day before. Combine the salt and sugar and mix well. In a shallow nonreactive container which is large enough to accommodate the salmon fillets in a single layer, spread half the salt/sugar mixture, reserving the balance. Lay the salmon fillets on top of the mixture and use the rest of the salt/sugar mixture to completely cover the fish fillets. Cover and refrigerate for 24 hours to salt-cure.
- Early the next day, microwave the limes in a small bowl to release the essential oils, and set aside until they are just cool enough to handle. Soak the salmon fillets in cold water to remove most of the salt. Rinse and dry the same non-reactive container in which you cured the salmon. Place the fillets in the container and squeeze the lime juice over, cover and refrigerate for 6 to 8 hours to allow the acids in the lime juice to chemically cure the fish.
- Dice the lime cured salmon into small cubes, keeping in mind that the completed salad will resemble the texture of salsa. Add red onion, scallions, and tomato and gently fold in. Season, to taste, with black pepper and chill.
- Transfer salad to serving dish and sprinkle with fresh dill.
BRAISED SALMON MEDITERRANEAN STYLE
Steps:
- Prepare the fruit and vegetable garnish. Peel the carrot and slice in thin half moons. Slice the celery branches and peel the clementines and remove as much as the white filaments as possible. Cube the tomato, and peel and thinly slice the onion.
- In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil. Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction). Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish.
- Remove any dark flesh from the fish if present. Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green. Remove and refresh immediately in cold water. When cold, drain and squeeze out the excess water.
- Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles. Place the fish in the braising liquid, on top of the vegetables. The liquid should reach halfway up the sides of the salmon. Lower the heat to very low, cover and cook for 5 to 10 minutes. (The cooking time depends on your preferences. Some people like their fish slightly underdone in the middle, others like it cooked through. Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon. The inside color will tell you how done it is. The best is when it is slightly orange inside and pink on the outside)
- When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored. Add the clementine segments to warm them. Do not allow them to overcook and fall apart. Check the seasoning and add the lemon juice.
- Place each piece of fish in a small soup plate. Surround the fish with a nice mix of garnish and cover it with the cooking juice. Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets. Finally, brush the fish with some olive oil to make it shiny, and serve immediately.
LOMI SALMON (SALMON SALSA)
Make and share this Lomi Salmon (Salmon Salsa) recipe from Food.com.
Provided by wheelermoto
Categories Low Cholesterol
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- With everything diced mix, add lemon juice and salt. Serve with tortilla or pita chips.
Nutrition Facts : Calories 71.8, Fat 1, SaturatedFat 0.2, Cholesterol 11.8, Sodium 941.7, Carbohydrate 11, Fiber 2.3, Sugar 5.7, Protein 5.9
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
TEXAS-STYLE LOMI LOMI SALMON SALAD
This is a great little recipe that Tom came up with to use your left over salmon with. We lived for several years in Hawaii and lomi lomi salmon was one of his favorite Hawaiian dishes.
Provided by CandyTX
Categories Hawaiian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil pasta on until done then immediately douse with cold water until slightly chilled.
- Mix rest of ingredients together.
- Serve mixture over pasta.
- Note: Best if served chilled.
Nutrition Facts : Calories 326.4, Fat 4.8, SaturatedFat 0.8, Cholesterol 59.1, Sodium 85.9, Carbohydrate 39.7, Fiber 3, Sugar 3.1, Protein 29.8
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