Lomi-lomi is a traditional Hawaiian salt-cured salmon salad, in which salt is massaged into fresh salmon to marinate and “cook” it slightly. 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.