Layered Lomi Salmon
A nice twist on the popular Hawaiian luau dish - lomi lomi salmon... de-constructed and layered for the perfect party appetizer.
- 3/4 lb fresh salmon fillet, skin and fat (sushi-grade)
- 1 teaspoon Hawaiian salt
- 3-4 ripe tomatoes, chopped
- green onions, slice
- 2 tablespoons white wine vinegar
- 3 tablespoons lime juice
- 1 teaspoon sugar
- 1 pinch of hot mustard powder
- 2-3 tbsp vegetable oil
- crushed ice for serving
Coat salmon with salt, rub well, wrap in clear wrap and refrigerate overnight.
Cut and remove seeds from tomatoes. Chop green onions. Mix vinegar, lime juice, sugar, mustard powder, salt, pepper and oil. Marinate tomatoes and place on bottom of glass cups. Top with salmon and garnish with green onions. Serve over crushed ice.