Lomi salmon salad
Delight in the delectable flavors of Lomi salmon salad, a culinary masterpiece bursting with freshness and zesty taste, perfect for any occasion.
Ingredients:
- 2 cups kosher salt or Hawaiian salt
- 1/2 cup sugar
- 4 (6-ounce) sushi-quality salmon fillets
- 3 fresh limes
- 1 large red onion, diced find
- 2 large tomatoes, seeds removed and diced fine
- 4 scallions, tender green and white parts only sliced on the diagonal into very thin slices
- 2 tablespoons minced fresh dill leaves
Instructions:
- Please be aware that this dish will require 36 hours to be ready.
- Start the process of curing the salmon a day earlier. Combine salt and sugar, mix thoroughly. In a shallow non-reactive dish big enough for the salmon fillets to lie flat, spread half of the salt and sugar mixture, keep the other half aside. Place the salmon fillets on top of the mixture and use the remaining salt and sugar to cover the fish completely. Cover the dish and refrigerate for a day to let the salmon cure with salt.
- The following morning, heat the limes in a microwave-safe bowl to bring out their essential oils, then let them cool down to room temperature. Soak the salmon fillets in cold water to remove most of the salt. Rinse and dry the same non-reactive dish where you cured the salmon. Put the fillets in the dish, squeeze the lime juice over them, cover, and refrigerate for 6 to 8 hours to let the lime juice chemically cure the fish.
- Cut the lime-treated salmon into small pieces, aiming for a salsa-like texture for the salad. Mix in red onion, scallions, and tomato, and combine gently. Season with black pepper to your liking, and chill the salad.
- Move the salad to a serving bowl and garnish with fresh dill.
Summary:
- Calories: 1996 kcal
- Fat: 92 g
- Protein: 146 g
- Carbs: 151 g
- Potassium: 3787 mg
- Magnesium: 256 mg