1 lb very fresh, wild salmon filet, completely deboned, skin removed, rinsed and patted dry
1/2 c kosher salt
1/4 c cane sugar (fine ground is best but regular is ok)
1/2 pint yellow or mixed cherry tomatoes, halved
1/2 bunch scallions, chopped
1 jalapeno pepper, seeded and finely minced
1/2 c cilantro leaves, chopped
1T canola oil
1 - 2 tsp. toasted sesame oil
2 limes, juiced
optional garnish - chopped macadamia nuts or toasted sesame seeds
A day prior to serving, mix salt and sugar in small bowl. In shallow baking dish, layer two 24 inch
sheets of plastic wrap in a crosswise
(one horizontal and one vertical) direction. Pour half of salt/sugar
mixture onto tray and spread evenly. Lay salmon in pieces to fit flat in dish
over salt/sugar and press well. Pour remaining half of salt/sugar over
top of salmon and rub in/press well to cover all surfaces of salmon
filets. Wrap plastic wrap over top of filets and tightly seal, pressing to
get air out and fully cover salmon. Refrigerate 24 hours.
When ready to serve after 24 hours of curing, drain off liquid from dish and rinse salmon well
under cold water to remove any salt residue. Pat dry. Cut salmon into 1/4
Place cubed salmon into medium size serving bowl and add
tomatoes, scallions, jalapeño, and cilantro. Drizzle canola oil, sesame
ild and juice of 2 limes. Toss gently to fully coat and evenly distribute.
Garnish with nuts/seeds if desired.
Serve immediately or refrigerate in tightly sealed container for up to 2
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