SIMPLY CHAMORRO: SALTED SALMON
Photo: Judy's dad. Plating: doné salé peppers, pepper leaves and corn tortillas.
Salted salmon — a tradition among Chamorros — is an easy recipe that requires patience. Similar to the Hawai'ian dish, lomi lomi, this Chamorro favorite does not call for rinsing the fish after it's been salted. Instead, we add lemon juice — not only for the citrus sensation but also so the fish can cook further.
After buying an excellent filet of fresh sockeye salmon from my local Sprouts Farmers Market, my Mom told me over the phone how to salt the salmon. We would prepare it a week later for consumption. :)
Ingredients and Utensils:
Fresh, high-quality, filet of sockeye salmon, with skin is okay
Coarse salt (use enough to submerge the salmon in it, as this will cook the raw fish)
Lemon juice (use an amount that corresponds with the amount of salmon you buy)
Doné small red peppers, the amount of peppers will depend on how much salmon you prepare
Salt the salmon
Soak salmon in doné salé and lemon
Prepare salmon for eats
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