Hawaiian Salmon
For salmon lovers, this Hawaiian dish is healthy and full of flavor. Prepare your gravlax or cured salmon in a spectacular mixture of salt, citrus, fennel, and a spicy touch of chili flakes, which will help it preserve longer and fill with flavor. Prepare this delicious Hawaiian bowl with pineapple, avocado, and sesame.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
14
Servings
- 1 cup coarse salt, for curing
- 1 tablespoon non-caloric sweetener, for curing
- 5 tablespoons lemon zest, sour, for curing
- 5 tablespoons lemon zest, for curing
- 1 tablespoon allspice berry, for curing
- 1 tablespoon chile flakes
- 1 salmon fillet, from 500 grams to 1 kilogram
- 3/4 cups lemon juice, for vinaigrette
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- 1 tablespoon non-caloric sweetener, for vinaigrette
- 3 tablespoons soy sauce, for vinaigrette
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- 1/2 cups pineapple, honey, cut into medium cubes
- 1 tablespoon sesame seeds, white, for serving
- 1/4 cups green onion stalks, chopped for decoration
- 2 tablespoons chile flakes, for decoration
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Preparation
1h 30 mins
0 mins
Low
- For the salmon cure, mix the curing ingredients in a bowl and set aside.
- Place on a non-stick plastic board, add a layer of the previous mixture, and place the salmon on top, completely covering it with the mixture. Refrigerate the preparation for 1 hour.
- Remove the salmon from refrigeration and, using a brush or spoon, remove the excess coating.
- Cut the salmon into medium cubes and set aside covered in refrigeration.
- For the vinaigrette, blend all the ingredients until you achieve a homogeneous mixture, season to taste with salt and pepper, and set aside.
- In a bowl, mix the salmon cubes with the avocado, pineapple, and vinaigrette, serve in individual plates, and decorate with sesame, green onion tops, and a bit of chili flakes to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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