Lomi-Lomi

Delicious Living August 2016, p. 31

½ teaspoon plus 1/8 teaspoon salt, divided

8-ounce fresh salmon fillet, skin removed

2 ripe tomatoes, chopped

1 avocado; peeled, pitted and chopped

Juice of ½ lime

1 tablespoon avocado oil

Pinch of mustard powder

1/8 teaspoon black pepper

¼ cup almonds, toasted and coarsely chopped

Rub ½ teaspoon salt into both sides of the salmon pice; cover with plastic and place in the refrigerator overnight (ideally 24 hours).

The next day, rinse and pat salmon dry with paper towels. Cut salmon into ½-inch pieces; toss in a bowl with tomatoes and avocado.

I have a feeling it would also be good just like this, without the dressing.

In a small bowl, combine lime juice, avocado oil, mustard powder, pepper and remaining 1/8 teaspoon salt. Pour lime dressing over salmon mixture and toss gently.

Serve salmon immediately and garnish with almonds.

Served with Tiki Head crepes and some nice dragonfruit that our dinner guest brought over.

My Rating: 4/5 "I expected this to just be salmon ceviche, but it's more interesting than that. Since it's cured in salt instead of in lime juice it has a nice smoky effect. The lime juice and oil, though, add flavor in their own happy way. I wish stuff like this kept better, but it's also pretty satisfying to just gobble it up!"