Lomi Lomi Salmon in California Avocado Half
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Amy Sherman and Copper River Salmon, Prince William Sound Marketing Association
The National Culinary Review, May 2012
1½ lbs. wild Copper River salmon fillet, skin removed
¾ cup Hawaiian salt, coarse sea salt or kosher salt
4½ cups cherry or grape tomatoes, diced
1½ cups sweet white onion, finely diced (if onion is not sweet, soak diced onion in cold water for 10 minutes)
3 green onions, chopped
6 fresh California avocados, halved, seeded
Cilantro sprigs or chives, for garnish
1. Put salmon in plastic or glass container; rub both sides with salt. Cover; chill in
refrigerator for 24 hours.
2. Rinse salmon thoroughly. Soak in bowl of cold water for 30 minutes, changing water once, after 15 minutes. Remove fish; pat dry with paper towels.
3. Dice fish; put in mixing bowl. Add tomato, onion and green onion; toss gently to combine.
4. Mound salmon mixture onto each avocado half. Garnish with cilantro or chives; serve immediately.
ACF reserves the right to remove inappropriate comments.