Lomi Lomi sockeye salmon

Prep time: 20 min
Total time: 24 hrs and 20 min
Serves: 4

Lomi Lomi Sockeye Salmon

Serve in a bowl with crackers or spoon into romaine hearts or endives.

500g - sockeye salmon fillet, skinned
150-200g - kosher salt
1 cup - fresh tomatoes, deseeded and diced
½ cup - green onions, sliced
½ cup - white onions, diced
1 cup - red, green and yellow peppers, diced
1 tbsp - canola oil
Chili flakes to taste
1 tbsp - lemon juice

Rub the salmon thoroughly with kosher salt and cover with a ¼-inch thick layer of kosher salt. Wrap in a paper towel and refrigerate overnight or 24 hours.

Remove the salmon from fridge, scrape off the salt and rinse the fillet. Pat dry and cut into ½-inch cubes.

Combine the salmon, tomatoes, onions, peppers, oil and chili flakes in a bowl. Let them rest for 30 minutes. Just before serving, add the lemon juice.

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  • Peppers, Bell Green (each)

    Price $2.07
  • Windsor Salt, Coarse Kosher (1.36kg)

    Price $5.99
  • Onions, Green (each)

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  • Onions, White (each)

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  • Morton Bassett Red Chilies Flakes (37g)

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  • Lemons JUMBO (each)

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  • Crisco Canola Oil (946ml)

    Price $5.49
Signature Sunterra
Three-Course Feasts


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