Lomi Lomi (Hawaiian salmon salad)

Name: Lomi Lomi (Hawaiian salmon salad)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250–300 g fresh salmon fillet without skin and fat (sushi quality); 1/2 TEASPOON coarse sea salt; 500 g firm, ripe tomatoes; 100 g Spring onions; 2 TABLESPOONS White wine vinegar; 3 TABLESPOONS Lime juice; 1 heaped Tsp sugar; 1 knife tip Mustard powder (alternatively 1/2 tsp medium hot mustard); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Sunflower oil; 7-10 Tbsp crushed ice; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250–300 g fresh salmon fillet without skin and fat (sushi quality)
1/2 TEASPOON coarse sea salt
500 g firm, ripe tomatoes
100 g Spring onions
2 TABLESPOONS White wine vinegar
3 TABLESPOONS Lime juice
1 heaped Tsp sugar
1 knife tip Mustard powder (alternatively 1/2 tsp medium hot mustard)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Sunflower oil
7-10 Tbsp crushed ice
7-10 Tbsp Cling film

Directions

1
Sprinkle salmon fillet with salt, massage well with your fingertips, wrap in foil and chill overnight
2
Wash the tomatoes, cut them in half, remove the seeds and cut into small cubes. Clean and wash spring onions and cut into fine rings. For the marinade, mix vinegar, lime juice, sugar, mustard powder and a little salt and pepper. Finally, fold in the oil
3
Cut salmon fillet into thin slices. Put tomatoes and spring onions in 4 glasses in layers and arrange the salmon slices on top. Pour marinade over it and serve everything well chilled
4
Waiting time approx. 12 hours