Saturday, October 17, 2015

Lomi Lomi Salmon

I love sashimi of most sorts, but my fav (even over tuna) happens to be salmon. Hawaiian lomi lomi salmon (basically, raw salmon massaged with sea salt combined with diced tomato, onion and scallion) has been on my to to-try list for some time now and I finally took the plunge after ordering some sushi grade Atlantic salmon from Catalina Offshore Products in San Diego Some recipes call for just curing the salmon with sea salt, but I opted for brining it a la Roy Yamaguchi's method of rubbing Hawaiian sea salt on both sides of the filet and submerging it in cold water. Sooooo good! Simplicity and authenticity are key to this dish, so don't think about embellishing with anything other than sea salt, scallions, onion and tomato!

1  lb. salmon filet, very fresh or preferably sushi grade
2 1/2 tbsp. Hawaiian sea salt (I like to use Alaea)
3-4 cups cold water
2 scallions, thinly sliced 
2 tbsp. finely diced red onion
1 large ripe tomato, seeded and diced

1. Rinse the salmon with cool water and blot dry with paper towels. Sprinkle both sides with the sea salt and place into a shallow casserole dish. Cover with 3-4 cups of cold water to submerge; cover with plastic wrap and refrigerate a minimum of 4 hours to overnight.

2. Remove the salmon from the water, rinse, and blot lightly with paper towels to dry. Cut into 1/2" dice and place into a bowl.

3. Stir in the scallions, red onion and tomato and toss gently to combine. Taste and add more sea salt, if needed. Cover and refrigerate until ready to serve.

4. Serve cold (put the bowl over a bed of ice) with steamed white rice or lettuce on the side.

1 lb. of sushi-grade salmon. If you don't have access to sushi-grade, just make sure you buy the freshest salmon you can find.  

This is sushi-grade salmon I purchased online from Catalina Offshore Products in San Diego. 

Sprinkle the salmon on both sides with the sea salt.  

Pour 3-4 cups of cold water over the filet until it is just submerged. Cover and refrigerate at least four hours or overnight. 

I used Alaea Hawaiian sea salt (rich in trace minerals, including red Hawaiian clay), purchased from our local Temecula Olive Oil Company in Old Town Temecula. 

Minced red onion, scallions, and seeded & diced tomato. 

 Rinse the salmon and blot dry with paper towels. 

Dice the salmon and combine with the red onion, scallions, and tomatoes.  

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