Lomi-Lomi Salmon Salad

Ingredients:

Salmon

• 450 gr. wild salmon fillet (skinless), rinse and pat dry
• 1 cup coarse salt
• 0.5 cups of sugar
• Half a bunch of fresh cilantro

Salad

• 1/4 cup chopped fresh cilantro
• 2 plum tomatoes, seeded and diced
• 4 green onions, thinly sliced
• 1 jalapeño or serrano, seeded and diced
• 1 tbsp. vegetable oil
• 2 tsp. dark sesame oil
• Juice of 1 lime
• Chopped macadamia nuts, for serving (optional)

Preparation:

1. Salt the salmon.
   
   Mix the salt and sugar in a bowl. Line a work surface with two long pieces of plastic wrap, crisscrossing them. Place half the cilantro sprigs in the center of the plastic wrap and sprinkle half the salt and sugar mixture on top. Add the fish and press down to completely coat the bottom with salt and sugar. Sprinkle the remaining curing mixture over the salmon and rub it in, then top with the remaining cilantro. Wrap tightly in plastic wrap and refrigerate for 24 hours.
2. The next day, unwrap the fish, rinse off the salt, and pat dry. Cut into 0.5-1 cm cubes.
3. Prepare the salad.
   
   In a bowl, combine the salmon, cilantro, tomatoes, green onions, jalapeño, vegetable and sesame oils, and lime juice. Traditionally, the salmon is mixed with the other ingredients by hand. Sprinkle the salad with finely chopped macadamia nuts, if desired.