Classic Hawaiian lomi-lomi salmon just got healthier in this delicious salad dish. The salmon is cured with low-carb cococonut sugar and served with velvety avocado and crunchy red peppers.
For the salmon
- 300 –350 g / 0.7 lb salmon fillets (skinless, otherwise remove the skin with a sharp knife)
- 6 tablespoons sea salt (don’t worry, just for curing!)
- 4 tablespoons coconut sugar (also for curing)
- 2 tablespoons finely chopped coriander/cilantro (or basil)
For the salad
- 2 medium tomatoes, quartered, seeds removed and diced into small cubes
- 1/2 large red pepper/capsicum, diced into small cubes
- 2 spring onions, finely diced (green and white parts)
- 2 tablespoons chopped fresh coriander/cilantro (or more if you like)
- 1/2 large avocado, diced
- Juice of 1/2 lime
- 1 tablespoon sesame oil
- 1 tablespoon coconut aminos or Tamari (optional)
- 1 tablespoons olive oil
- 1/2 teaspoon chilli flakes or chilli powder (finely chopped fresh chilli can also be used)
- A teaspoon or two of black or white sesame seeds for garnish (optional)
- Wash and pat dry the salmon fillets with paper towel. Remove skin, if present.
- Place a piece of parchment or clingfilm on a plate. Mix the salt, coconut sugar, and chopped coriander in a bowl and spread half of it in the middle of the paper. Place the salmon fillets on top and cover with the reset of the salt rub mixture. Press the rub down into the fish with your fingers, making sure the fillets are evenly covered. Wrap the fish into a parcel and store in an airtight container in the fridge for 12-24 hours.
- After the curing time, remove the salmon from the fridge and unwrap from the paper. Rinse the curing rub/marinade (it would have liquified by now) under cold water really well. Place the salmon fillets on a chopping board and dice into small cubes.
- Prepare the salad ingredients and add to a mixing bowl. Add the diced, cured salmon. Drizzle with lime juice, sesame oil, coconut aminos (if using) and olive oil, and sprinkle with a little chilli. Mix through really well and serve in a big bowl or on plates, sprinkled with some sesame seeds and extra coriander.
- If serving with potatoes, prepare those ahead of time.
Prep time below doesn’t include the curing time for the salmon, which is 12-24 hours.
Nutritional breakdown below is based on this recipe divided into 3 servings without potatoes (just the salmon salad).