Lomi Lomi Salmon Salad (Paleo Style...)

Try this delicious zesty Hawaiian style salad. Once it's prepared, this is perfect for quick refreshing lunch either at work and is sure to impress guests whilst keeping you on track for healthy living.

Compliant with the Warrior Fit Nutrition Program Level 1 and 2.

For the salmon

• 300 -350 g salmon fillets (skinless, otherwise remove the skin with a sharp knife)

• 6 tablespoons sea salt

• 4 tablespoons coconut sugar

• 2 tablespoons finely chopped coriander or basil

For the salad

• 2 medium tomatoes, quartered, seeds removed and diced into small cubes

• 1/2 large red pepper/capsicum, diced into small cubes

• 2 spring onions, finely diced (green and white parts)

• 2 tablespoons chopped fresh coriander (or more to satisfy your personal taste)

• 1/2 large avocado, diced

• Juice of 1/2 lime

• 1 tablespoon sesame oil

• 1 tablespoon coconut aminos (optional)

• 2 tablespoons olive oil

• 1/2 teaspoon chilli flakes or chilli powder (finely chopped fresh chilli can also be used)

• A teaspoon or two of black or white sesame seeds for garnish (optional)

Instructions

1. Wash and pat dry the salmon fillets with paper towel. Remove skin, if present. Next place a piece of parchment or cling film on a plate.

2. Mix the salt, coconut sugar, and chopped coriander in a bowl and spread half of it in the middle of the paper.

3. Place the salmon fillets on top and cover with the reset of the salt rub mixture. Press the rub down into the fish with your fingers, making sure the fillets are evenly covered.

4. Wrap the fish into a parcel and store in an airtight container in the fridge for 12-24 hours.

After the curing time, remove the salmon from the fridge and unwrap from the paper.

5. Rinse the curing rub/marinade (it would have liquified by now) under cold water really well.

6. Place the salmon fillets on a chopping board and dice into small cubes.

7. Prepare the salad ingredients and add to a mixing bowl. Add the diced, cured salmon.

8. Drizzle with lime juice, sesame oil, coconut aminos (if using) and olive oil, and sprinkle with a little chilli. Mix through really well and serve in a big bowl or on plates, sprinkled with some sesame seeds and extra coriander.

9. If serving with potatoes, prepare those ahead of time.