Sunny Lomi Salmon

Total Time:
24 hr 15 min
Prep:
15 min
Inactive:
24 hr

Yield:
4 servings, appetizer
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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