This traditional Hawaiian side dish is named after the method of preparation. Lomi-lomi means “to massage,” and salted salmon is most traditionally shredded for this dish by hand-massaging it with other ingredients. Introduced to native Hawaiians by Western sailors, this raw salad also includes tomatoes, sweet Maui onions, and crushed ice. Often served at Hawaiian lū‘au celebrations, lomi-lomi salmon is served as a side dish with traditional Hawaiian main dishes like diced ahi tuna, kalua pig, laulau, poke, and poi. If salted salmon is not available, prepare fresh salmon by rubbing with rock or sea salt and letting stand overnight before making this side dish.
Recipe Servings: 6
+ 8 hours resting
Ingredients
- 1 cup diced salt salmon
- 5 medium tomatoes, diced
- 1 medium white onion, diced
- ¼ cup thinly sliced green onions
- Sea salt
- 1 cup crushed ice
Directions
- In a large bowl, add the salt salmon and cover with water. Soak overnight.
- Drain and rinse the salmon. In a large bowl, combine the drained salmon with the tomatoes, white onions, and green onions, mixing well to combine.
- Season to taste with sea salt, and chill before serving. Mix in the crushed ice immediately prior to serving.
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