Texas Style Lomi Lomi Salmon Salad Recipes

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LOMI LOMI SALMON



Lomi Lomi Salmon image

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

Half-pound salted salmon
Two medium tomatoes
One large sweet onion
Six stalks green onion

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 SALMON SALAD



Lomi Salmon Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time P1DT6h20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups kosher salt or Hawaiian salt
1/2 cup sugar
4 (6-ounce) sushi-quality salmon fillets
3 fresh limes
1 large red onion, diced find
2 large tomatoes, seeds removed and diced fine
4 scallions, tender green and white parts only sliced on the diagonal into very thin slices
2 tablespoons minced fresh dill leaves

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.

TEXAS-STYLE LOMI LOMI SALMON SALAD



Texas-Style Lomi Lomi Salmon Salad image

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

1 lb salmon fillet, cooked, chilled and flaked
1 bunch green onion, chopped
1 large tomatoes, chopped
1/4 cup onion, chopped
1/2 cup salsa ranch dressing
2 cups uncooked pasta (large noodles)

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

SUNNY LOMI SALMON



Sunny Lomi Salmon image

Provided by Sunny Anderson

Categories     main-dish

Time P1DT15m

Yield 4 servings, appetizer

Number Of Ingredients 7

1 pound wild Alaskan salmon fillet, skin removed
1 cup kosher salt
1/2 cup sugar
1 bunch cilantro, plus 1/4 cup chopped
1 plum tomato, diced
2 scallions, sliced thin
1 lime, juiced

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



Lomi Lomi Salmon image

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 12

1 cup kosher salt
1/2 cup sugar
1/2 bunch fresh cilantro
1 pound wild salmon fillet (skin removed), rinsed and patted dry
1/4 cup chopped fresh cilantro
2 plum tomatoes, seeded and diced
4 scallions, thinly sliced
1 jalapeno or serrano pepper, seeded and diced
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
Juice of 1 lime
Chopped macadamia nuts, for garnish (optional)

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



Lomi Lomi image

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

2 cups diced salted salmon
6 medium tomatoes, diced
1 white onion, chopped
½ cup chopped green onion
sea salt to taste
cayenne pepper to taste

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



Lomi Lomi Salmon image

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

2 lbs salmon fillets, fresh, no skin
2 cups sea salt
1 cup cherry tomatoes
1 bunch green onion
1/2 lime, juice of
1 bunch fresh cilantro
1 avocado

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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