Sunny Lomi Salmon

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someone please inform me? I tried this recipe and followed directions to a t and when I unwrapped the salmon from plastic it looked fine but the salmon was feeling slightly hardish like if I left it in the refridgerator uncovered and it was drying out. did any one else experience this or is that how the salmon is suppose to feel.

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This is simply delicious and delightful in our especially in our summer weather. The texture of the salmon was supurb...I was suprised. My grandchildren had friends over; they had seen me prepare the salmon so they "dropped"in to see how it came out. I gave each of them one tiny cube and then I simply could not get them to leave my kitchen because as one young man told me, his mouth would be drooling for it all day long. Well, I had not purchased enough salmon to feed an army of young adults so we all had to share...but it was sooooooooo
very good and soooooo very easy. This was the first time I prepared a receipe from the Food Network!
Loving it!
Barbara

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I added avacado to this recipe and searved it with warm cresants. My kids licked the bowl clean!

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If you watched the episode, you may remember that Sunny said that she wanted to make it the way she had been taught on the island. She found that too salty and so on her next batch she cut back on the salt. You'll just have to experiment to suit your taste.

I have a feeling that "authentic" depends on which family introduced you to the dish. During my time there I found that the recipes varied from island to island and family to family. One family hated cilantro and substituted flat leaf parsley. One Oriental family liked to kick theirs up with a dash of Soy Sauce as they served it. Heretical perhaps, but they are fourth generation Hawaiian.

The result is delicious and refreshing. I would recommend working with smaller batches until you find the dish that suits your taste.

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This is not 100% authentic (less salt, more sugar, and more salmon compared to tomatoes, but I actually like it more. Make sure you wash the salmon very well, to get all the sugar/salt off the outside, before mixing it with the tomato, scallion and lime juice. I'd also recommend cutting the salmon up into smaller pieces. Also, remember, this is raw salmon, so don't make more than you'll eat immediately.

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I love salmon so I thought this recipe sounded great.I followed all the directions Texture of the salmon was excellent however it was way to salty I ended up adding some more lime juice and hot sauce to try to talk away from the saltyness it helped a little I wonder if it would hurt to decrease the salt portion if anyone has any suggestions or if theyve tried this recipe Im wondering if you had a different or same experience. Emily