Best 2 Lomi Salmon Salad Recipes

Lomi salmon salad is a Hawaiian dish that has been around for generations. It is a flavorful and versatile salad that can be served as an appetizer, side dish, or main course. This salad is made with fresh or canned salmon, tomatoes, onions, and celery, and is tossed in a tangy dressing. There are many different variations of lomi salmon salad, but the basic ingredients remain the same. This article will provide you with some of the best recipes for lomi salmon salad, so that you can enjoy this delicious Hawaiian dish at home.

Here are our top 2 tried and tested recipes!

LOMI SALMON SALAD

Lomi Salmon Salad image

Provided by Robert Irvine : Food Network

Categories appetizer

Time P1DT6h20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups kosher salt or Hawaiian salt
1/2 cup sugar
4 (6-ounce) sushi-quality salmon fillets
3 fresh limes
1 large red onion, diced find
2 large tomatoes, seeds removed and diced fine
4 scallions, tender green and white parts only sliced on the diagonal into very thin slices
2 tablespoons minced fresh dill leaves

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.

SALTED SALMON AND TOMATO SALAD WITH ONIONS (AKA LOMI LOMI SALMON

Salted Salmon and Tomato Salad With Onions (Aka Lomi Lomi Salmon image

This is a traditional modern Hawaiian dish. It is perfect for those dog days of summer when you want a cool salad. NOTE Salted Salmon is also known as cured salmon. If it's not available at our supermarket, there is a recipe here Recipe #136947 that I have never tried, but looks just right! By the way, "lomi-lomi" meand massage-massage in Hawaiian, and that's what you do to make this salad.

Provided by HawaiiChef79

Categories Vegetable

Time 20m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 6

Ingredients

2 cups salted salmon, cut into tiny cubes
6 large tomatoes, diced
1 large maui onions or 1 large other sweet onion, diced
1/2 cup green onion, chopped, using only greens
1 teaspoon hawaiian salt or 1 teaspoon sea salt
1 cup ice, crushed

Steps:

In a large bowl, mix together salmon, tomatoes, onions and salt.
Refrigerate until ready to serve. Right before serving, add crushed ice.
***NOTE*** Please taste your salted salmon before making this recipe. If it's too salty, you have to soak it over night in cold water. If it's not salty enough, add more salt. Also, some people (like my father) like to add some spice to this, so, you could add some Hawaiian red chili peppers, or red pepper flakes to kick it up a bit.

Tips:

For the best results, use fresh, high-quality ingredients.
If you don't have cooked salmon, you can easily bake or pan-fry it yourself. Just season the salmon with salt and pepper and cook it in a preheated oven at 400 degrees Fahrenheit for about 15 minutes, or until it is cooked through.
If you are using canned salmon, be sure to drain it well and flake it with a fork before adding it to the salad.
Feel free to adjust the ingredients to your liking. For example, if you like more vegetables, add more. If you like a sweeter salad, add a little bit of honey or maple syrup. You can also add a bit of lemon zest or fresh herbs for a brighter flavor.
Lomi salmon salad is a great make-ahead dish. It can be stored in the refrigerator for up to 3 days.

Conclusion:

Lomi salmon salad is a delicious and versatile dish that is perfect for any occasion. It is easy to make, and it is a great way to use up leftover salmon. Whether you are looking for a light lunch, a hearty dinner, or a party appetizer, lomi salmon salad is sure to please. So next time you have some leftover salmon, give this recipe a try!