Recipe courtesy of Joey Altman

Joey-Joey Salmon (My version of Lomi-Lomi)

Name: Joey-Joey Salmon (My version of Lomi-Lomi)
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 servings
Ingredients: 1 pound salmon filet, very fresh, skinless and boneless; 2 tablespoons Hawaiian sea salt; 1 cup coconut milk; 1 tablespoon minced ginger; 1 tablespoon chopped fresh jalapenos; 1 teaspoon sugar; 1/4 cup minced tomato; 1/4 cup minced scallion; 1/4 cup lime juice

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 8 servings

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Ingredients

1 pound salmon filet, very fresh, skinless and boneless

2 tablespoons Hawaiian sea salt

1 cup coconut milk

1 tablespoon minced ginger

1 tablespoon chopped fresh jalapenos

1 teaspoon sugar

1/4 cup minced tomato

1/4 cup minced scallion

1/4 cup lime juice

Directions

Using a very sharp slicing knife cut salmon on a bias in as thin as possible sheets and divide equally among 8 plates.

Sprinkle liberally with the salt. In a bowl, whisk together the coconut milk, ginger, chiles, sugar, and lime juice. Spoon this mixture liberally over the salmon. Garnish by sprinkling the tomatoes and scallion over the salmon.