LOMI LOMI SALMON IN A CALIFORNIA AVOCADO HALF
California Avocados make the perfect edible bowl for Hawaiian-inspired Lomi Lomi Salmon.
Ingredients
- ¼ cupHawaiian salt, coarse sea salt or kosher salt
- ½ lb.Copper River salmon fillet, skin removed
- 1 ½ cupscherry or grape tomatoes, diced
- 2 Fresh California Avocados, halved and seeded
- ½ cupsweet white onion, finely diced
- 1 green onion, chopped
- sprigs of cilantro or chives to garnish
Instructions
- 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 from bowl and pat fish dry with paper towels.
- Dice fish and place in a mixing bowl. Add tomato, onion and green onions; toss gently to combine.
- Mound salmon mixture onto each avocado half. Garnish with cilantro or chives and serve immediately.
Note: If onion is not sweet, soak the diced onion in cold water for 10 minutes to remove bitterness.
Serving Suggestion: Serve with crostini.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information per Serving
Nutrition Information Per Serving: Calories 240; Total Fat 17 g (Sat 2.5 g, Trans 0 g, Poly 3 g, Mono 10 g); Cholesterol 30 mg; Sodium 380 mg; Potassium 890 mg; Total Carbohydrates 12 g; Dietary Fiber 7 g; Total Sugars 3 g; Protein 14 g; Vitamin A 653 IU; Vitamin C 17 mg; Calcium 35 mg; Iron 1 mg; Vitamin D 10 IU; Folate 106 mcg; Omega 3 Fatty Acid 1.1 g
% Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 4%; Iron 8%; Total Fat 26%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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