Lomi Lomi Salmon

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I'm sure this salad is good, but I agree with the other reviews from Hawaii. The name should be changed and then maybe the true Lomi Lomi recipe be added as well.

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FANTASTIC! JUST LIKE WHEN I WAS A KID!!

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OK, tasty yes, but Lomi Lomi Salmon? NO!
It's just not right to take a traditional Hawaiian dish, totally change it, but call it the same thing.
This is a very tasty Pico De Gallo w/Salmon, but far from Lomi Lomi Salmon. 3 stars for the effort.

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i dont know if this is appropriate but, you cant call it lomi lomi salmon if your adding all the extra ingredients. this is a hawaiian dish. it only calls for salmon, onion, tomato and ice. anyway im sure it taste good but maybe you should change the name im just saying.

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i used a hungarian wax pepper instead, which was slightly milder, but it worked out fantastically. i'd prepared it in advance of some guests arriving, but it hadn't even gotten to the table when i noticed the dish was empty. i agree, a little on the salty side, but the tomatoes eased it up quite a bit. loved it.

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...everyone still gobbled it up! I wondered before making it if it would be as salty as the recipe looked, but followed the recipe exactly anyway. Thankfully, I set the wrapped salmon on a cookie sheet as all the moisture sweat out (I've never cured anything before so I didn't know to expect that. Like Paul mentioned, it felt like jerky after 24 hours. I rinsed each side five times in an effort to get any residual salt off. I thought maybe if I let the salad sit over night, the other flavors would offset the saltiness, but no such luck. However, the salt wasn't a dealbreaker as everyone was still fighting over it and one person was even trying to scrap the bowl clean. I have found another salt-curing recipe that uses much less salt that I will try next time. If anyone knows how to get around the saltiness, please share! Thanks!

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Saw this in the Aug/Sept 2009 Food Network magazine, easy dinner for the hot Texas summer. Salmon takes on a slight woody flavor from the cilantro and becomes a soft jerky consistancy. I used 2 serrano peppers as my wife likes it hot! Served with lightly toasted crostinis around the edge of the plate. Nice and balanced, will make again.