Salted Kuterra Salmon Seviche with Charred Corn
Makes approximately 3 lbs/1345 g or 12 4 oz (113 g) portions
This started off as the luau staple Lomi Lomi Salmon, then morphed into seviche. Salting the salmon as is done with Lomi Lomi Salmon, firms up the texture and gives the salmon a good bite.
1 lb (454 g) boneless, skinless Kuterra salmon filet
1/3 cup (80 mL/65 g) sea salt
2 1/2 cups (625 mL/350 g) diced tomato
1/2 cup (125 mL/70 g) finely diced white onion
1/2 cup (125 mL/10 g) coarsely chopped cilantro leaves and small stems
2 Tbsp (30 mL/12 g) minced Serrano chili
1 1/2 cups (375 mL/200 g) charred corn kernels, approximately 1 large cob
1 medium avocado, peeled, seeded and diced (120 g)
2 Tbsp (30 mL/24 g) extra-virgin olive oil
4 Tbsp (60 mL/40 g) fresh lime juice
Place the salmon filet on a large piece of plastic wrap. Evenly cover all sides with the salt and wrap tightly. Place on a pan and fit a smaller pan over it that covers the salmon. Place a weight in the pan, such as a small can, bag of water, etc. and let sit for 24 hours refrigerated. Remove the plastic wrap, rinse well and pat dry.
When ready to serve, dice the salmon into 1/2-inch (1.25 cm) cubes. Toss with the remaining ingredients and serve immediately.
To make the charred corn, husk fresh ears of corn and get a cast iron pan smoking hot. Add the corn in a single later and rotate it as the kernels stark to blacken. Just a small spot of black is right, the whole kernel does not need to be black. Remove from the pan and cool. Shave off the kernels with a sharp knife.
Recipe courtesy of Karen Barnaby
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