Lomi Lomi SalmonLomi-lomi (low-mee low-mee) salmon is another classic Hawaiian dish most commonly found at a luau (loo-ow) and easy enough to make for any occasion that strikes your fancy. You typically lomi-lomi (Hawaiian for massage) fresh salmon with salt and let it cure overnight then mix it with tomatoes and sweet onion. This version doesn't make you wait overnight before you can eat, so you can save the lomi-lomi part for yourself.


For the salted salmon:

1 lb. fresh salmon fillet, skinned and cut into a small dice

2 tsp Hawaiian rock salt or kosher salt

5-6 ripe tomatoes, seeded, small dice

1 medium Maui or Vidalia onion, small dice

1 bunch green onions thinly sliced- use both white and green parts

1-2 tsp Hawaiian or kosher salt


In a small bowl add diced salmon and salt. Mix well, cover and refrigerate 6-8 hours. Give it a stir every couple of hours.

Mix tomatoes, onions, green onion, and 1 teaspoon of salt together in a bowl then transfer to a gallon sized food storage bag and let chill in the fridge while the salmon is quick curing. (You want everything to be well chilled). When salmon is ready give it a light rinse under cold water, drain well and pat any excess water off with a paper towel. Take out bag with the tomato mixture and clip off a small corner of the bag to drain off liquid then place everything in a bowl. Add diced salmon and mix well. Taste and adjust salt if needed. Serve chilled.

Makes 8-10 servings