Tasty Lomi Salmon Dip Recipes

Steps:

• Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
• Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
• Dice the cucumber and add into the bowl with the salmon.
• Dice the tomato and add into the bowl.
• Slice the scallion and add into the bowl.
• Dice the onion and add it into the bowl. Mix until combined.
• In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
• Spoon shoyu dressing on poke bowl. Mix to coat.
• In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
• Slice nori into small strips.
• Garnish with sliced nori and serve immediately!
• Enjoy!

Steps:

• In a small bowl, mix cream cheese, green chiles, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving., Top dip with remaining green onion. Serve with crackers.

Steps:

• In a large bowl, cover the salt salmon with water and soak overnight. Drain and rinse the salmon.
• In a large bowl, add the salmon, tomatoes, onions and green onions, and mix well. Add sea salt to taste. Chill. Just before serving, add the crushed ice.

Steps:

• Stir salmon, cream cheese, sour cream lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.

Steps:

• Stir together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. Gently fold in the flaked salmon until incorporated. Refrigerate 1 hour before serving.

Steps:

• In a bowl, combine the cream cheese, mayonnaise and lemon juice. Add the salt, curry powder, basil and pepper; mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour. Serve with crackers and vegetables.

Steps:

• Make sure you use the freshest salmon you can get, preferably, it jumped right into your kitchen from the ocean.
• Place salmon in glass dish, cover completely with salt( you may not need all two cups)and refrigerate overnight.
• Drain salmon in the morning and pat dry - do not rinse.
• Dice salmon and place in favorite serving bowl.
• Chop tomato, green onions, placing on salmon.
• Sqeeze juice from half of the lime, removing seeds.
• Cover salmon mixture; placing freshly chopped cilantro on top. Refrigerate 3 hours before serving.
• Serve with avacado slices.
• Note: prep time does not include the overnight salting process.

Steps:

• Pour lomi salmon in large bowl (large for ease of mixing).
• Pour out liquid from tofu packaging. Break into six pieces, then squeeze most of the liquid out of each piece. Add to bowl of lomi salmon as you finish with each piece. Don't worry about the pieces breaking up.
• When done draining the tofu (hope you have your gloves on), squish the tofu into the lomi salmon. It's a mess but fun : ).
• This dip is great with veggies and sometimes chips. I enjoy it with Milton's Gluten Free Crispy Sea Salt Baked Crackers. Enjoy!
• I just tried it with some Cilantro -- it's even better.