Grilled Salmon, Lomi Lomi Style
"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."
1 1/2 lb. center-cut salmon filet, in 1 or 2 pieces
2 TB. vegetable oil
Salt and freshly cracked black pepper to taste
3/4 cup lime juice (about 6 limes)
1/2 cup pineapple juice
1 medium red onion, diced small
3 scallions, diced small
2 TB. chopped parsley
1/2 tsp. Tabasco sauce
1/2 tsp. sugar
3 fresh tomatoes, diced small
1. Skin the salmon. Brush the top with vegetable oil, sprinkle 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.
2. 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.
3. Meanwhile, combine all the other ingredients except the tomato in a large mixing bowl and mix well.
4. 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 all pieces are well coated, then cover tightly and refrigerate for 4 to 5 hours.
5. Remove the bowl from the refrigerator and add the chopped tomatoes. You can serve this chilled or at room temperature.
Source: The Thrill of the Grill - Chris Schlesinger & John Willoughby- pub. 1990
"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."
1 1/2 lb. center-cut salmon filet, in 1 or 2 pieces
2 TB. vegetable oil
Salt and freshly cracked black pepper to taste
3/4 cup lime juice (about 6 limes)
1/2 cup pineapple juice
1 medium red onion, diced small
3 scallions, diced small
2 TB. chopped parsley
1/2 tsp. Tabasco sauce
1/2 tsp. sugar
3 fresh tomatoes, diced small
1. Skin the salmon. Brush the top with vegetable oil, sprinkle 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.
2. 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.
3. Meanwhile, combine all the other ingredients except the tomato in a large mixing bowl and mix well.
4. 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 all pieces are well coated, then cover tightly and refrigerate for 4 to 5 hours.
5. Remove the bowl from the refrigerator and add the chopped tomatoes. You can serve this chilled or at room temperature.
Source: The Thrill of the Grill - Chris Schlesinger & John Willoughby- pub. 1990
