Texas Style Lomi Lomi Salmon Salad
Experience a bold fusion of Hawaiian and Tex-Mex flavors with this vibrant Texas Style Lomi Lomi Salmon Salad. Featuring cured sushi-grade salmon, juicy diced tomatoes, and zesty jalapeños, this no-cook recipe strikes the perfect balance of fresh and smoky with a hint of spice, thanks to smoked paprika and lime juice. Highlighted with refreshing cilantro, creamy avocado slices, and a crunchy garnish of crushed tortilla chips, this salad is a feast for the senses. Ready in just 25 minutes of prep time (with a brief curing period), it’s an elegant yet easy appetizer or light main course that’s perfect for warm-weather dining or party platters. Packed with fresh ingredients and bursting with flavor, this dish is a must-try for fans of unique, globally inspired meals.
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Ingredients
- 1 pound salmon fillet (skinless, sushi-grade)
- 2 tablespoons kosher salt
- 3 medium ripe tomatoes (diced)
- 0.5 cup red onion (finely chopped)
- 1 medium jalapeño (seeded and finely chopped)
- 0.25 cup fresh cilantro (chopped)
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 large avocado (sliced, for garnish)
- 1 cup crushed tortilla chips (optional, for serving)
Directions
Step 1
Start by curing the salmon. Rinse the salmon fillet under cold water and pat it dry with paper towels. Rub it generously with the kosher salt and place it in an airtight container. Refrigerate for at least 2 hours or up to 4 hours to allow the salmon to cure.
Step 2
After the curing period, rinse the salmon thoroughly under cold water to remove the excess salt. Pat it dry again with paper towels.
Step 3
Dice the salmon into small, bite-sized cubes and place them in a mixing bowl.
Step 4
Add the diced tomatoes, red onion, seeded and finely chopped jalapeño, fresh chopped cilantro, and smoked paprika to the bowl with the salmon. Gently mix to combine.
Step 5
In a small bowl, whisk together the lime juice and olive oil to create a simple dressing. Pour the dressing over the salmon mixture and toss gently to coat all the ingredients evenly.
Step 6
Refrigerate the salad for at least 15 minutes to allow the flavors to meld together and for the salad to chill.
Step 7
Transfer the Texas Style Lomi Lomi Salmon Salad to a serving dish. Garnish with fresh avocado slices and a sprinkle of crushed tortilla chips, if desired, for added crunch.
Step 8
Serve the salad immediately as a refreshing appetizer or light main course. Enjoy!
Nutrition Facts
| Serving size | (1517.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2284.6 |
| Total Fat 153.5g | 0% |
| Saturated Fat 26.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 249.5mg | 0% |
| Sodium 4324.5mg | 0% |
| Total Carbohydrate 128.6g | 0% |
| Dietary Fiber 33.7g | 0% |
| Total Sugars 17.8g | |
| Protein 109.9g | 0% |
| Vitamin D 2385.9IU | 0% |
| Calcium 354.0mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 4561.8mg | 0% |
Source of Calories