Lomi Lomi Salmon in a California Avocado Half
|1 1/2||lb.||wild Copper River salmon fillet, skin removed|
|3/4||cup||Hawaiian salt, coarse sea salt or kosher salt|
|4 1/2||cups||cherry or grape tomatoes, diced|
|1 1/2||cups||sweet white onion, finely diced|
|3||green onions, chopped|
|6||Fresh California Avocados, halved and seeded|
|As needed||sprigs of cilantro or chives to garnish|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place salmon in a plastic or glass container and rub both sides with the salt. Cover the container and chill in the refrigerator for 24 hours.
- Rinse salmon thoroughly and soak in a bowl of cold water for 30 minutes, changing the water once, after 15 minutes. Remove fish and pat dry with paper towels.
- Dice fish and place in a mixing bowl. Add tomato, onion and green onions; toss gently to combine. Note: If onion is not sweet, soak the diced onion in cold water for 10 minutes to remove bitterness.
- Mound salmon mixture onto each avocado half. Garnish with cilantro or chives and serve immediately. Add a crostini to the presentation, if desired.
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.