Aloha Salmon Recipes

FURIKAKE SALMON

Steps:

• Preheat oven to 400F. Pat the salmon dry with paper towel. Place the salmon skin side down on greased baking sheet (I use foil for easy clean up).
• Mix the mayonnaise and wasabi together in a small dish. Use a knife to apply the mayonnaise to the top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of the mayonnaise-wasabi mix.
• Sprinkle a layer of furikake over the mayonnaise-wasabi mix.
• Bake in the oven for 8-10 minutes. Eat! We usually eat it with a bowl of rice, or make "sushi hand rolls" (cut the salmon into small pieces and make small rolls with nori, rice, and the salmon).

LOMI LOMI SALMON

Steps:

• Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces, think pencil eraser size.
• Put it all together into a big bowl.
• Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.
• Eat and enjoy!

HAWAIIAN SALMON WITH PINEAPPLE SALSA

Steps:

• Rinse the salmon in cool water and pat it dry.
• In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
• Coat both sides of fish with the mixture and refrigerate for up to an hour.
• While the fish marinates prepare the Pineapple Salsa.
• Heat the remaining oil in a medium skillet.
• Add the yellow pepper and onion and sauté until soft about 4 minutes.
• Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
• (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
• Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
• Enjoy!

GRILLED HAWAIIAN SALMON WITH STRAWBERRY PINEAPPLE SALSA

Steps:

• Mix strawberry preserves, soy sauce, apple cider vinegar, sesame oil, garlic powder, onion powder, ginger, and pepper together in a bowl to make marinade. Pour 1/3 cup into a glass measuring cup; reserve. Place salmon fillets in the bowl.
• Marinate salmon in the refrigerator for 1 hour.
• Mix strawberries, pineapple, onion, and parsley in a bowl to make salsa. Cover with plastic wrap and refrigerate.
• Preheat grill for medium heat and lightly oil the grate. Oil a stainless steel grill basket. Place salmon fillets skin-side up in the basket; cook for 6 minutes. Flip and continue cooking skin-side down, about 6 minutes more.
• Divide salmon fillets among serving plates; drizzle reserved 1/3 cup marinade on top. Spoon salsa on top.

ALOHA SALMON

Steps:

• Combine all ingredients and chill until serving.
• Serve on a lettuce cup.

LOMI LOMI SALMON

Steps:

• In a large bowl, cover the salt salmon with water and soak overnight. Drain and rinse the salmon.
• In a large bowl, add the salmon, tomatoes, onions and green onions, and mix well. Add sea salt to taste. Chill. Just before serving, add the crushed ice.