LOMI SALMON SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time P1DT6h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Please note that this recipe takes 36 hours to complete.
- Begin curing the salmon the day before. Combine the salt and sugar and mix well. In a shallow nonreactive container which is large enough to accommodate the salmon fillets in a single layer, spread half the salt/sugar mixture, reserving the balance. Lay the salmon fillets on top of the mixture and use the rest of the salt/sugar mixture to completely cover the fish fillets. Cover and refrigerate for 24 hours to salt-cure.
- Early the next day, microwave the limes in a small bowl to release the essential oils, and set aside until they are just cool enough to handle. Soak the salmon fillets in cold water to remove most of the salt. Rinse and dry the same non-reactive container in which you cured the salmon. Place the fillets in the container and squeeze the lime juice over, cover and refrigerate for 6 to 8 hours to allow the acids in the lime juice to chemically cure the fish.
- Dice the lime cured salmon into small cubes, keeping in mind that the completed salad will resemble the texture of salsa. Add red onion, scallions, and tomato and gently fold in. Season, to taste, with black pepper and chill.
- Transfer salad to serving dish and sprinkle with fresh dill.
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Anna Horton Hears The Who On The Road
[email protected]This salad is a great way to get your kids to eat fish. My kids love the sweet and tangy dressing.
Amar Lal
[email protected]This recipe is a keeper! I will definitely be making this salad again and again.
amit islam
[email protected]This salad is so delicious and refreshing. I love the combination of flavors and textures.
Jannat Riya
[email protected]I've made this salad several times and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy meal.
BOY WONDER
[email protected]This salad is a great way to use up leftover salmon.
saloni Sunar
[email protected]I love the unique flavor combination of this salad. The sweetness of the pineapple and the tanginess of the tomatoes and onions is a perfect match for the salmon.
Duncan Njoroge
[email protected]This salad is perfect for a summer picnic or barbecue.
Ikraan salax Mss Eglan
[email protected]I'm not a big fan of mayonnaise, so I used Greek yogurt instead. It turned out just as good!
sr tamim
[email protected]This salad is a great way to get your daily dose of omega-3 fatty acids. It's also a good source of protein and fiber.
Deja Latiker
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight dinner or a quick lunch.
Mame Abdu
[email protected]This salad is so refreshing and flavorful. The salmon is cooked perfectly and the dressing is to die for. I highly recommend this recipe!
Mohammad Tanvir
[email protected]This recipe was a lifesaver! I needed a quick and easy lunch and this salad fit the bill perfectly. It was healthy, satisfying, and full of flavor.
Nicole McDaniel
[email protected]One word: Yum!
Md Samiulb Islam
[email protected]This salad was delicious and easy to make. I used canned salmon instead of fresh and it still turned out great. I also added some chopped celery and red onion for extra crunch.
Sarah Pingel
[email protected]I'm not a huge fan of salmon, but this recipe changed my mind. The combination of flavors was amazing and the salad was so light and refreshing. I'll definitely be making this again!
Haji Jandad
[email protected]Followed the recipe exactly and it turned out great! The salmon was cooked perfectly and the salad was very refreshing. I will definitely be making this again.
Sunny King
[email protected]This lomi salmon salad was a hit at my last potluck! Everyone raved about the unique and flavorful combination of ingredients. I especially loved the tangy dressing, which really brought the whole dish together.