As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.
At a glance: Lomi Lomi Salmon — Hawaiian Tomato Salmon Salad: serves 6, with no seed oils.
Lomi lomi salmon is a luau staple that requires neither cooking nor any fat. The name means 'massage' in Hawaiian — the dish is made by gently working diced cured salmon together with tomatoes and onion until the ingredients are thoroughly combined. The result is a cool, refreshing side that balances the richness of kalua pig.
Traditional lomi lomi uses salmon that has been cured for 48 hours in sea salt. Smoked salmon is a shorter-time substitute that produces a slightly different, smokier result. Both versions are completely seed oil free and require no heat, no fat, and no special equipment beyond time.
Lomi Lomi Salmon Recipe
Ingredients
- 450g salmon fillet, cured in salt 48 hours and rinsed (or hot-smoked salmon)
- 4 ripe medium tomatoes, diced into 1cm pieces
- 1 bunch spring onions (green onions), finely sliced
- 1 small sweet (Maui-style) onion, finely diced
- Sea salt to taste
- Crushed ice for serving
Method
- To cure the salmon: rub 3 tablespoons of coarse sea salt all over the salmon fillet. Place in a glass dish, cover, and refrigerate for 48 hours. Rinse thoroughly under cold water, pat dry, and dice into 1-2cm pieces.
- In a large bowl, combine the diced salmon, tomatoes, spring onions, and sweet onion.
- Gently massage the mixture with clean hands for 2-3 minutes — lomi means to massage. The tomatoes will release some juice and the flavours will begin to meld.
- Taste and add sea salt if needed.
- Refrigerate for at least 1 hour before serving.
- Serve over crushed ice to keep cold. Traditionally served as a side to kalua pig and rice at a luau.
Can I use store-bought smoked salmon?
Yes — it saves the 48-hour curing time. Use hot-smoked salmon (which is opaque and flaky) rather than cold-smoked salmon (which is silky and translucent). The flavour is slightly different but excellent.
Is lomi lomi salmon seed oil free?
Yes. The dish contains no oil of any kind — only fish, vegetables, and salt.
How long does it keep?
1-2 days refrigerated. The tomatoes release more liquid over time, which makes the salad soupier. Eat within 24 hours for best texture.
Follow Savannah: @theefoodiekitchen · All Links
Find more in: Hawaiian recipes · Sides, Soups & Breads recipes · All recipes
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All Books on Amazon →