Lomi Lomi Salmon

Total Time:
24 hr 30 min
Prep:
30 min
Inactive:
24 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • For the Salmon:
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1/2 bunch fresh cilantro
  • 1 pound wild salmon fillet (skin removed), rinsed and patted dry
  • For the Salad:
  • 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)
Directions
  • 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.

  • Photograph by Kana Okada


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    This recipe is featured in:

    Summer Entertaining Guide