LOMI LOMI SALMON

LOMI LOMI SALMON

Lomi Lomi salmon is usually served as a side dish, but you can just as easily plate it up for the main course. It’s a perfect meal for a hot, muggy evening when you can’t stand the thought of turning on the oven: you can cook the salmon in the morning when it’s cool, and then just let the dish chill in the refrigerator until you’re ready to pull it out and enjoy.

lomi-lomi-salmon-main-large-2Ingredients

  • 1 lb. wild salmon, skinless, cut into small cubes;
  • 2 plum tomatoes, seeded and diced;
  • 4 scallions, thinly sliced;
  • ¼ cup fresh cilantro, chopped;
  • 1 jalapeño pepper, seeded and minced; (optional)
  • 2 tbsp. extra virgin olive oil;
  • Juice of 1 lime;
  • 1 tbsp. coconut oil;

Preparation
Warm up the coconut oil and add the cubed salmon on a skillet placed over a medium high heat. Season to taste with sea salt and black pepper.
Cook for 2 to 3 minutes, until just cooked, and let cool down.
In a bowl, combine the tomatoes, the scallions, the cilantro, the jalapeño, the cooked salmon, the lime juice and the olive oil. Toss gently to coat everything, and serve cold.

Lomi Lomi Salmon

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