Lomi Lomi Salmon Salsa
This salsa features a beer-cured piece of salmon cut up and mixed with avocado, tomato, onions, garlic, cilantro and other fantastic flavors. Lomi Lomi Salmon is a fantastic dish from Hawaii. I've added my own Sonoran twists.
1 LB Fresh fillet of Salmon
1/2 Bottle Dark Mexican beer
1/4 C Kosher salt
2 TBL Dark brown sugar
Juice of 2 medium lemons
6 Plum tomatoes, skinned, seeded, cut into 1/4 inch
1/2 Maui onion, diced to 1/4 inch
1 Medium avocado, diced to 1/2
2-3 Jalapenos, seeds and veins removed, diced to 1/4
1/2 Bunch Cilantro, minced
2 TSP Kosher salt
1. You will not be cooking the salmon in the traditional sense, you will be curing it.
2. Rinse the salmon under very cold water and dry with paper towel.
3. Remove any pin-bones and cut 6-8 holes in the fish skin about 1 inch long. Place half of the salt and sugar in a glass baking dish and pat into a single layer. Place the fish in the baking dish skin side down, and pat the rest of the salt and sugar onto the flesh side of the fish. Slowly drizzle the beer over the salt and sugar mixture.
4. Place a baking dish of equal size on top of the fish and weight the dish with a phone book or a half gallon of water (about 3LBS). Place in the refrigerator for 24 hours.
5. Remove the fish from the brine, and rinse well, dry with a paper towel. Cut the skin off the fish and cut into 1/4" pieces, place in a large glass mixing bowl. Add lemon juice and stir well. Add tomatoes, onion, avocado, jalapenos, and cilantro.
6. Gently fold together, salt and stir again. Cover with plastic and let flavors blend in the refrigerator for 3 hours.