Sunny Lomi Salmon

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Tried out the recipe and enjoyed it a great deal. The fish did come out a bit more salty but I cured it for two days and I did my own twist on it by adding to the toss, avocado and sesame oil and omitting the tomatoes.... Who cares if it's authentic Hawaiian, it's a tasty wonderful recipe!

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I just saw this episode for the 1st time this week. I have to agree with kekoanaoa_12671449 from Hilo, HI. Sunny kept on stating that this is the way to make "traditional Lomi Lomi Salmon". No way!! Lomi Salmon is made with salt salmon, tomatoes, white onions, green onions and ice. It is eaten with Poi not CRACKERS.

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evryone whom tried the lomi loved it. They couldn't believe there was no cooking the salman

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Amazingly easy. Not time-consuming at all! A dish with a touch of "class" ... delicious,nutritious and fat free! Thanks for sharing this one Sunny.

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Mine wasn't too salty at all! In fact, it was a perfect compliment to the freshness of the vegetables. I added half a diced red onion to mine, just because I had some left over. My husband and I really enjoyed it, but when I brought some leftovers to my mom she devoured them and LOVED it! It would be a fun dish to use as an appetizer when entertaining.

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Couldn' agree more with lmao, cilantro? Way too salty. Not sure how she got a show on the food network, very bad kitchen skills.Very poor recipe.

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i don't get how anything with pineapples or soy sauce is automatically hawaiian?? lomi salmon is done with no cilantro or sugar. straight up salted salmon, tomatoes, onions and some ice. i have no idea what this is? a spread for crackers. lmao.

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The first time I made this I didn't rinse it enough and it was WAY too salty. However, the second time I cleaned it really well (after letting it sit in the fridge for 2 days, turning every 12 hours or so and it was fabulous!! The lime juice is the perfect acid to bring together all the flavors! The cilantro, too, adds a very nice twist to the usual salmon-and-dill story.

Just remember, RINSE VERY WELL!

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I was soo surprised and impressed with the flavor and texture for this dish. A true keeper that is easy to prepare and will please guests.

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To Susan from CA-- she said on the show that it will feel like a piece of cheese that has been left out--hardish. That is the reason she cuts it into small cubes. It is a different texture from the usual baked or steamed salmon.