Appetizers, ceviche, lomi-lomi style salmon 1  Appetizers, ceviche, lomi-lomi style salmon 3

Real Hawaiian lomi lomi salmon, a luau staple, is salt-cured.  This version, from Chris Schlesinger, is half cooked on a grill and then the cooking is completed by lime juice in the marinade.

1-1/2 pound center-cut salmon fillet, in 1 or 2 pieces

2 tablespoons vegetable oil

salt and freshly cracked black pepper to taste

¾ cup lime juice (about 6 limes)

½ cup pineapple juice

1 medium red onion, diced small

3 scallions, diced small

2 tablespoons chopped parsley

½ teaspoon Tabasco sauce

½ teaspoon sugar

3 fresh tomatoes, diced small

thinly sliced Napa cabbage, fresh pineapple slices and lime wedges for serving

  1. Skin the salmon and, if you have bought one fillet, cut it into 2 pieces. Brush the tops with the vegetable oil, sprinkle them with salt and pepper to taste, and place the salmon top down (the side you skinned up) on a very hot grill.  Cook for 4 to 5 minutes, until brown and crusty.
  1. Remove the salmon from the grill.  It should be well cooked on one side, but still raw on the other.  Allow it to cool to room temperature.
  1. Meanwhile, combine all the other ingredients except the tomato in a large mixing bowl and mix well.
  1. When the salmon is cool, break it into bite-size pieces and add them to the lime juice mixture, cooked side up. Stir lightly to make sure that all the pieces are well coated, then cover tightly and refrigerate for 4 to 5 hours.
  1. Remove the bowl from the refrigerator (drain off most of the marinade) and add the chopped tomatoes. You can serve this chilled or at room temperature, on a bed of thinly sliced cabbage with pineapple slices and lime wedges.


from Chris Schlesinger and John Willoughby, The Thrill of the Grill

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