serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Good Catch
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 2 tomatoes
- 1 white onion
- 4 spring onions
- a pinch of sugar
- thick slices of grilled sourdough, to serve
- lime wedges, to serve
Salted salmon
- 300 g skinless and boneless king salmon fillet
- 1-2 tsp sea salt flakes
Curing time: 2 days
Instructions
1. To make the salted salmon, season the salmon well on both sides with salt, wrap in baking paper and refrigerate for 2 days to cure.
2. To prepare the lomi lomi, rinse the salmon and pat dry. Cut the salmon into 1 cm cubes and finely chop the tomatoes and onion. Thinly slice the spring onion. Combine the salmon and vegetables in a medium bowl and season with a pinch of sugar and mix gently to combine.
3. Spoon the lomi lomi onto the grilled sourdough and serve with lime wedges on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Good Catch
