Lomi Salmon
With this delicious lomi salmon recipe, you'll learn about the history of lomi salmon, about cured salmon, and how to make chili pepper water.
Equipment
- Plastic Wrap
- Jar with Lid
Ingredients
- 1 lb Salmon Fillet
- 6 Plum Tomatoes
- 2 Sweet Onions small
- 4 Scallions
- Kosher Salt
- Simeon-Style Chili Pepper Water
Instructions
- Make the Simeon-Style Chili Pepper Water: You'll need ¼ cup apple cider vinegar, 2 teaspoon shoyu (soy sauce), 1 teaspoon fish sauce, 2 bay leaves, 4 cloves garlic (crushed and peeled), 8 Hawaiian chili peppers or 4 bird's eye chilies, thinly sliced, 2 teaspoon coarse Hawaiian sea salt or Diamond Crystal kosher salt. Heat the salt and 2 ½ cups of water over high heat. Place the rest of the ingredients in a jar. Once the salt water is boiling, turn off the stove and pour it into the jar. Let the jar cool until it reaches room temperature. Add salt to taste. Place in the fridge for at least 1 day before using. Your Simeon-style chili pepper water can be stored in the fridge indefinitely.
- Skin the Salmon: Whether your salmon came from a fish market, grocery store, or you caught it yourself, you're likely going to need to skin it. If you've never done it before or want to try something new, here's a super smooth approach to skinning salmon.
- Slice the salmon into cubes using a knife and cutting board. Pick out any bones as you slice.
- Use a knife and cutting board to slice the scallions. Place in a clean bowl.
- Use a cutting board and knife to dice the tomatoes and onions. Add the tomatoes and onions to the bowl with the scallions. While that's happening, add enough salt to coat the salmon and then gently massage it with your hands.
- Cover the salmon and salt mixture in plastic wrap to cure. You can let it sit on the counter for 2 hours or put it in the fridge for 4 hours.
- Add some salt to the tomato and onion mixture. Use your hands to combine the ingredients. Cover the bowl and place it in the fridge.
- After the cured salmon is ready, rinse it with cold water and drain. Pat away any excess water. Pour out any excess liquid in the tomato and onion mixture and then add it to the bowl with the salmon. Mix it with your hands.
- Add some of the Simeon-style chili pepper water to the bowl of salmon and mix it all together. Serve lomi salmon while it's cold.
Notes
- You may substitute Tabasco or Basic for Simeon-Style Chili Pepper Water
- Don't leave food sitting out at room temperature for extended periods
- See more guidelines at USDA.gov.
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/lomi-salmon
Nutrition
Calories: 156kcalCarbohydrates: 11gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 42mgSodium: 46mgPotassium: 671mgFiber: 2gSugar: 7gVitamin A: 628IUVitamin C: 15mgCalcium: 43mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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