Lomi Lomi Salmon Bruschetta.
Lomi lomi is a Hawaiian luau favorite combining salmon and tomato. We published a recipe previously; today we’ll cut the cubes a little finer to create Lomi Lomi Salmon Bruschetta. Makes 10 servings (2 bruschetti per diner).
Ingredients:
½ pound salmon fillet*
Kosher salt or Hawaiian sea salt
¾ lb Roma tomatoes, cored and seeded
¼ pound sweet onion, finely chopped
1 green onion including the green part, sliced into thin rings
Toasted sesame oil (optional)
Lime juice (optional)
Finely chopped jalapeño or red pepper flakes (optional)
Method: remove skin if any from salmon and lightly coat each side with salt. Refrigerate at least overnight or preferably 2 days, turning every few hours and rubbing in the salt (this is the “lomi lomi” or massage process). When the salmon is cured to your satisfaction (taste it), rinse off the salt, dry with a paper towel and cut into 3/8 inch cubes. (Slice along the sinews—thin white lines in the flesh—for a cleaner cut.)
Chop the tomato into cubes the same size as the salmon and combine with salmon and onion in a bowl. Refrigerate a couple hours then taste for seasoning. (We found it needs a little more salt.) Garnish with green onion and serve with toasts prepared as for our Best Way Bruschetta.
You can use smoked salmon to save time, through you’ll have less control over the size of the cubes of fish.
Options: we like our lomi lomi salmon bruschetta as above so the salmon flavor shines through, but you can add a couple of drops of sesame oil for a richer product, a squirt of lime for a taste like ceviche, jalapeño or red pepper flakes for an extra kick, or all the above.
*You can buy salted salmon in Japanese markets, ,but it’s easy enough to make your own. You can also use smoked salmon to save the time required to cure it.
