Grilled Salmon, Lomi Lomi Style
Published by William Morrow
This is a takeoff of sorts on the Hawaiian luau salmon preparation called lomi lomi, The difference is that in this preparation, the salmon is not salt-cured, but instead is half cooked on the grill before cooking is completed by the acidity of the lime juice.
This dish illustrates my observation that the natural cuisine of Hawaii is unique among tropical cuisines in its absence of spicy ingredients and preparations. Serve it chilled as a first course on a bed of thinly sliced cabbage with pineapple slices and lime wedges.
Serves6 as an appetizer
OccasionCasual Dinner Party, Formal Dinner Party
Taste and Texturefruity, herby, savory, tangy
- 1½-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
Skin the salmon and, if you have bought one fillet, cut it into 2 pieces. Brush the tops with 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.
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.
Meanwhile, combine all the other ingredients except the tomato in a large mixing bowl and mix well.
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.
Remove the bowl from the refrigerator and add the chopped tomatoes. You can serve this chilled or at room temperature.
1990 Christopher Schlesinger and John Willoughby