Lomi-lomi is a traditional Hawaiian salt-cured salmon salad, in which salt is massaged into fresh salmon to marinate and "cook" it slightly. In fact, "lomi-lomi" is a Hawiian word used to describe massaging or kneading. Buy the freshest salmon you can get, and ask for a piece that is as evenly thick as possible, which will make it easier to cut into cubes later. Most good fishmongers will also remove the skin for you. Serve this ceviche-like salad with crackers, over rainbow quinoa or stuffed into lettuce leaves.
- ½ teaspoon plus 1/8 teaspoon salt, divided
- 8-ounce fresh salmon fillet, skin removed
- 2 ripe tomatoes, chopped
- 1 avocado; peeled, pitted and chopped
- Juice of ½ lime
- 1 tablespoon avocado oil
- Pinch of mustard powder
- 1/8 teaspoon black pepper
- ¼ cup almonds, toasted and corasely chopped
- Rub ½ teaspoon salt into both sides of the salmon piece; cover with plastic and place in the refrigerator overnight (ideally 24 hours).
- The next day, rinse and pat salmon dry with paper towels. Cut salmon into ½-inch pieces; toss in a bowl with tomatoes and avocado.
- In a small bowl, combine lime juice, avocado oil, mustard powder, pepper and remaining 1 /8 teaspoon salt. Pour lime dressing over salmon mixture and toss gently.
- Serve salmon salad immediately and garnish with almonds.
Amount Per Serving
Calories 182 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 31mg 10%
Sodium 393mg 16%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 182 cal, 12g fat (7g mono, 3g poly, 2g sat), 31mg chol, 393mg sodium, 6g carb (3g fiber, 2g sugars), 13g protein