Manu’s Lomi Lomi Salmon

A delightful dish created by Manu Head Chef Jonathan Perrett, this is a favourite of the team there, and sure to become one of yours too.

INGREDIENTS (serves 2):

1. Cured Salmon:
   • 120g fresh salmon, cubed or thinly sliced
   • Ice bath: 400g rock salt, 200g sugar, 2.5L water
2. Fish Marinade:
   • 2L gluten-free soy sauce
   • 200ml sesame oil
   • 100ml rice wine vinegar
   • 100ml mirin
3. Salad Base:
   • 60g avocado, cubed
   • 20g cherry tomatoes, halved
   • 5g lemon juice
   • Pinch of chilli salt
4. Garnishes:
   • 5g red onion, thinly sliced
   • Fresh coriander leaves
   • Black puffed rice
   • Tobiko (flying fish roe)

METHOD

1. Cure the Salmon:
   1. Prepare an ice bath by mixing the rock salt, sugar,and water in a large container.
   2. Submerge the salmon in the ice bath for 20–30 minutes to lightly cure it.
   3. Remove the salmon, rinse, pat dry, and cube into bite-sized pieces.
2. Prepare the Fish Marinade:
   1. In a mixing bowl, combine the gluten-free soy sauce, sesame oil, rice wine vinegar, and mirin.
   2. Use only enough marinade to coat the cured salmon for this recipe; store the rest for future use.
3. Mix the Salad:
   1. In a large bowl, combine the salmon, avocado, and cherry tomatoes.
   2. Add a small amount of the fish marinade and the lemon juice to coat the ingredients evenly.
   3. Season with a pinch of chilli salt for a subtle kick.
4. Assemble the Dish:
   1. Arrange the mixed salad on a serving plate.
5. Garnish the Salad:
   1. Top with red onion slices, fresh coriander leaves, black puffed rice, and a generous spoonful of tobiko (flying fish roe).
6. Serve Immediately:
   1. Enjoy this fresh and vibrant Lomi Lomi Salmon dish, packed with texture and umami flavours.