Kits Lomi Salmon Recipes

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LOMI LOMI SALMON



Lomi Lomi Salmon image

Lomi Lomi Salmon is a classic Hawaiian side dish (made from salted salmon, tomatoes, onions, and green onions). It's a must-have for any proper Hawaiian meal or luau!

Provided by Kathy YL Chan

Categories     Hawaii Recipes

Time 20m

Number Of Ingredients 4

Half-pound salted salmon
Two medium tomatoes
One large sweet onion
Six stalks green onion

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!

SUNNY LOMI SALMON



Sunny Lomi Salmon image

Provided by Sunny Anderson

Categories     main-dish

Time P1DT15m

Yield 4 servings, appetizer

Number Of Ingredients 7

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

Steps:

  • 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.

LOMI LOMI SALMON



Lomi Lomi Salmon image

Provided by Tyler Florence

Categories     main-dish

Time P1DT20m

Yield 10 servings

Number Of Ingredients 11

1 pound side of salmon, sliced 1-inch thick
Hawaiian or kosher salt
5 tomatoes, chopped
1 Maui onion, chopped
1 bunch green onions, chopped
2 red Hawaiian chiles, chopped
1 pineapple
1 lime, juiced
2 tablespoons macadamia nut oil
Fresh cracked black pepper, to taste
1 head butter lettuce, leaves separated

Steps:

  • Cure the salmon in salt by putting a layer of Hawaiian salt in the bottom of a glass dish. Lay a salmon in it and gently press down. Sprinkle more salt on top and rub it all over the salmon. Top with even more salt, cover, and place in the refrigerator for 24 hours to pull out the water. Table salt is not recommended for this process.
  • Rinse the salmon thoroughly in cold water to wash away a lot of the salt then blot dry. Cut the salmon in cubes and place in a bowl and add tomatoes, Maui onion, green onion and chiles. Cut the pineapple in half lengthwise. Make crisscross cuts in the flesh and scoop out the inside pineapple chunks; add to the bowl. Squeeze in the lime juice, add oil and black pepper, then toss the mixture to combine all the ingredients. Cover and chill for 1 hour. Scoop the mixture into the split pineapple shell and display as a decorative bowl. To eat, spoon the salmon salad into a lettuce cup.

LOMI LOMI SALMON



Lomi Lomi Salmon image

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 12

1 cup kosher salt
1/2 cup sugar
1/2 bunch fresh cilantro
1 pound wild salmon fillet (skin removed), rinsed and patted dry
1/4 cup chopped fresh cilantro
2 plum tomatoes, seeded and diced
4 scallions, thinly sliced
1 jalapeno or serrano pepper, seeded and diced
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
Juice of 1 lime
Chopped macadamia nuts, for garnish (optional)

Steps:

  • Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.
  • The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.
  • Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and "massaged" with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired.

LOMI LOMI SALMON



Lomi Lomi Salmon image

Provided by Food Network

Categories     appetizer

Time 8h20m

Yield 6 servings

Number Of Ingredients 6

1 cup diced salt salmon (see Cook's Note)
5 medium tomatoes, diced
1 medium onion, diced
1/4 cup thinly sliced green onions
Sea salt
1 cup crushed ice

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.

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