📝 About This Recipe
A cornerstone of the Hawaiian Luau, Lomi-lomi Salmon is a refreshing, vibrant side dish that celebrates the harmony of salt-cured fish and crisp garden vegetables. The name 'lomi' translates to 'massage,' referring to the traditional technique of hand-kneading the salmon with onions and tomatoes to soften the fibers and meld the flavors. This dish offers a brilliant explosion of acidity and salt, acting as the perfect palate cleanser against richer Polynesian staples.
🥗 Ingredients
The Cure
- 1 pound Fresh Salmon Fillet (skin removed, pin bones extracted)
- 1/4 cup Hawaiian Sea Salt (or coarse Alaea salt)
- 1 tablespoon Granulated Sugar (to balance the salt)
The Lomi Mix
- 4 large Roma Tomatoes (seeded and finely diced)
- 1 large Maui Onion (or sweet Vidalia, finely diced)
- 6 stalks Green Onions (thinly sliced, white and light green parts)
- 1 piece Red Bird's Eye Chili (minced, optional for heat)
The Refreshing Finish
- 1/4 cup Ice Cold Water (to keep the dish chilled and moist)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 cup Crushed Ice (for serving)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the salmon cure. Mix the Hawaiian sea salt and sugar in a small bowl until well combined.
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2
Coat the salmon fillet thoroughly with the salt mixture on all sides. Place it in a glass dish, cover tightly with plastic wrap, and refrigerate for 24 hours to cure.
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3
After 24 hours, remove the salmon from the refrigerator. Rinse the fillet thoroughly under cold running water to remove excess salt.
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4
Pat the salmon completely dry with paper towels. You will notice the texture has become firmer and the color deeper.
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5
Dice the cured salmon into small, uniform 1/4-inch cubes and place them into a large mixing bowl.
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6
Prepare the vegetables: seed the tomatoes before dicing to prevent the dish from becoming too watery. Dice the Maui onion to the same size as the salmon.
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7
Add the diced tomatoes, sweet onions, green onions, and minced chili to the bowl with the salmon.
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8
Using clean hands, perform the 'lomi' (massage) technique. Gently squeeze and mix the ingredients together for 2-3 minutes. This softens the onions and coaxes the juices out of the tomatoes to create a natural dressing.
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9
Pour in the ice-cold water and the fresh lime juice. This adds a bright acidity and keeps the dish refreshing.
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10
Cover the bowl and refrigerate for at least 1 hour before serving. This 'marrying' time is crucial for the flavors to fully develop.
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11
Just before serving, give the mixture one final gentle toss. Taste and adjust seasoning; the salmon usually provides enough salt, but you can add a pinch more if desired.
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12
Transfer to a chilled serving bowl. For an authentic presentation, nestle the bowl in a larger dish filled with crushed ice to keep it bone-chillingly cold.
💡 Chef's Tips
Always use the freshest salmon possible; since it is cured but not cooked with heat, quality is paramount. If you are short on time, you can use store-bought high-quality smoked salmon, though the texture will be softer than the traditional salt-cure. Ensure you seed the tomatoes thoroughly; the inner pulp can make the dish muddy rather than crisp. Don't skip the massage! The physical pressure of your hands is what breaks down the onion's sharp bite and integrates it with the fish. Keep everything cold—warm Lomi-lomi salmon loses its signature refreshing appeal.
🍽️ Serving Suggestions
Serve as a classic accompaniment to Kalua Pork and Poi for an authentic Hawaiian experience. Pair with a crisp, chilled Rosé or a dry Riesling to cut through the salt and fat. Scoop it up with thick, salty taro chips or wonton crisps for a modern appetizer twist. Serve alongside steamed white rice or inside a halved avocado for a light lunch. A cold Big Wave Golden Ale or a fresh Pineapple juice also makes for a perfect beverage pairing.