Ingredients

  • Fresh salmon 300g
  • SpinneysFOOD Bottled Drinking Water 180ml, ice cold
  • Red onion 1, small
  • Limes 3
  • SpinneysFOOD Fine Sea Salt 2.5 tbsp
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
  • SpinneysFOOD Extra Fine Caster Sugar 2 tsp
  • Roma tomatoes 400g, ripe
  • Spring onions 2
  • SpinneysFOOD Sea Salt Flakes 1/2 tsp

Nutrition (Per serving)

  • Calories 366
  • Fat 17g
  • Saturates 2.4g
  • Protein 32.4g
  • Carbs 28.6g
  • Sugars 13.6g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Salmon lomi with pickled red onion

Asian 5 Mins Prep


  1. Remove the skin from the salmon fillet and dice into 2cm cubes.
  2. In a medium-sized bowl, combine the water and 2 tbsp of salt and stir until fully dissolved. Add in salmon cubes and soak for 5 minutes. Using a slotted spoon, scoop the salmon out of the salted water and place in a colander to strain, there’s no need to rinse.
  3. Meanwhile, prepare the pickled red onion. Peel and finely dice the red onion and place in a medium bowl. Juice the limes. Add to the onion along with the olive oil, sugar and the rest of the fine salt (2 tsp). Stir until the sugar and salt have dissolved. Set aside for 15 minutes.
  4. Dice the tomatoes. Finely slice the spring onions.
  5. Arrange the ingredients on a platter and toss together just before serving. Finish with the flaky sea salt and serve.