Lomi Lomi Salmon Salsa

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.

Hoisin Grilling Sauce for Salmon

Hoisin Grilling Sauce for Salmon

Fish on the grill is so easy.  The rule of thumb is 10 minutes of grilling for every inch of thickness.  That will vary depending on your grill and how well done you like your fish.  This easy grilling sauce makes salmon so juicy. It will melt in your mouth.  This recipe is for a ¾ pound fillet.  You can make more or less depending on your needs.  The ratio is four parts Hoisin sauce to one part Dark sesame oil.

 

1/2 C Hoisin sauce

1 Tbl. Dark sesame oil

1. Mix together and spoon onto salmon fillets, to coat before grilling. 

Makes enough for a 3/4 LB salmon fillets.

Cherry & Mesquite Cold-smoked La Reserva Tequila-cured Salmon

Cherry & Mesquite Cold-smoked La Reserva Tequila-cured Salmon

2 Large Salmon Filets

1-1/2 LB Kosher salt

1-1/2 LB Dark Brown Sugar

1/2 C Jose Cuervo La Reserva de La Familia Tequila

1. Scale the filets (this step is optional). Remove any finger bones and cut at least 6 1" long holes in the skin to allow penetration of the brine. Place salmon in a hotel pan

2. Mix brown sugar and salt well and spread over the salmon. Drizzle tequila over salmon. Place a second hotel pan on top of the salmon and place a approximately 6LB weight in the upper dish (I use a #10 can). Set both dishes on a baking sheet to catch drippings, and let cure in the refrigerator for 24 hours.

3. Remove from refrigerator and turn salmon over, scoop brine back on top to cover, place weighted pan back on top and let cure for 12 more hours.

4. Removes from refrigerator, rinse well, paper towel dry and place in clean baking dish, cover with plastic wrap and let sit in refrigerator for 1 more day.

5. Cold Smoke with Cherry wood chips soaked in apple juice.

6. When salmon is done smoking, lightly brush with olive oil. Serve sliced paper thin. If you have access to a food sealer, seal the salmon and refrigerate. Date sealed salmon; it will remain fresh for about two-and-a-half weeks.

Easy Hosin Salmon

Easy Hoisin Salmon

This is one of the most amazing dishes. The combination of Sesame oil and hoisin sauce is slightly sweet, with a deep nutlike flavor. If you’re adding more fish into your diet or just looking for an easy Asian twist on everyday oven roasted salmon, you’ll be amazed. The rule of thumb for grilling or oven baking (350 f°) fish is 10 minutes of baking for every minute of thickness. In the oven we add a few extra minutes to compensate for heating the baking dish. This cooking time provides a medium or lightly cooked piece of fish. If you like your fish well done add a few minutes. Also oven cooking times vary so give it a try and take a few notes. That way, you will find how to make this wonderful dish cooked to perfection, every time. Watch the video and please comment and share!

Warmly,

Mad Coyote Joe