Sunny Lomi Salmon
- Level: Easy
- Yield: 4 servings, appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 24
- Cholesterol
- 62
- Sodium
- 428
- Total: 1 day 15 min
- Prep: 15 min
- Inactive: 1 day
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.