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Scott Van Der Kar
Carpinteria, California
Scott manages the family’s avocado grove and business which is located on a very picturesque property in Central California. Scott is involved in his community and utilizes production practices that ensure his groves are good neighbors to everyone. *Favorite Recipe* Scott's favorite is a salad with...
LOMI LOMI SALMON IN A CALIFORNIA AVOCADO HALF
Categories
- Appetizers & Snacks,
- Entrees,
- Mediterranean Diet
-
Preparation
24 hrs 0 min
-
Cook Time
0 min
-
Total Time
24 hrs 0 min
Author: Amy Sherman and Copper River Salmon/Prince William Sound Marketing Association
Recipe Provided By
California Avocados make the perfect edible bowl for Hawaiian-inspired Lomi Lomi Salmon.
Ingredients
- 0.250 ¼ cupHawaiian salt, coarse sea salt or kosher salt
- 0.500 ½ lb.Copper River salmon fillet, skin removed
- 1.500 1 ½ cupscherry or grape tomatoes, diced
- 2.000 2 Fresh California Avocados, halved and seeded
- 0.500 ½ cupsweet white onion, finely diced
- 1.000 1 green onion, chopped
- 0.000 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.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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