By Diane Wiese, F/V Martin Is.
Courtesy of our partner, Copper River Marketing Association
Copper River Sockeye Lomi Lomi is a fresh, flavorful take on a Hawaiian favorite. Cool, steaky sockeye salmon is gently mixed with juicy tomatoes, crisp onions, and green onions using the classic lomi lomi technique. (What's lomi lomi? Scroll below.) Light, colorful, and full of clean flavors, it’s a perfect way to enjoy the amazing quality of Copper River sockeye salmon.
Copper River Sockeye Lomi Lomi
Ingredients
¾ lb Copper River Sockeye Salmon (2 6 oz portions)
½ sweet onion, diced
1 tbsp salt
4 roma tomatoes, diced
¼ cup sesame oil
¼ cup soy sauce
1 bunch green onions, chopped
Black sesame seeds to garnish
Directions
1 Cut salmon into ½” or smaller cubes.
2 Toss salmon cubes and salt together in a bowl and refrigerate for 1 hour.
3 In a separate bowl, combine the onion, tomatoes, soy sauce, and sesame oil.
4 Mix all ingredients.
5 Garnish with green onions and black sesame seeds.
6 Serve fresh as a dip, salad topping, or over sticky rice.
According to FDA food safety guidelines raw seafood should be frozen at -4°F or below for 7 days before consumption. Our fish is flash-frozen which makes it safe for raw or sushi, consumption. Do not use this recipe with Lake Michigan salmon or grocery store deli salmon that has not been previously blast-frozen.
Roasted Copper River Salmon with Lemon Garlic Butter Sauce and Blistered Tomatoes
Copper River Sockeye Salmon Lettuce Wraps