Recipe courtesy of Joey Altman
Joey-Joey Salmon (My version of Lomi-Lomi)
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 42 mg
- Sodium
- 317 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 42 mg
- Sodium
- 317 mg
Ingredients
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.
