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Lomi Lomi Salmon
Think of this as Hawaii’s answer to ceviche: salted salmon mixed with fresh ingredients. Mixing by hand is key: Lomi means “massage,” and the mixing process helps the flavors to blend.
MAKES 6–8 SERVINGS
One 8-oz. salmon fillet
2 cups coarse sea salt, preferably
Hawaiian salt
1 large tomato, seeded and cut into
½-in. dice
½ cup diced sweet onion, preferably
Maui
2 Tbsp fresh lemon juice
2 Tbsp olive oil
2 green onions, white and pale
green parts, finely chopped
Salt and freshly ground black
pepper, to taste
Flatbread, for serving
Instructions
1
To cure the salmon: Rinse the salmon and pat to dry. Cover all sides of the salmon with generous amounts of sea salt. Place in a shallow bowl, cover with plastic wrap, and store in the refrigerator for 24 hours. (This method draws out liquid from the fish, so don’t worry if liquid collects at the bottom of the bowl.) After chilling, rinse the fish through and pat dry with paper towels. Cut the salmon into ½-in. dice.
2
In a medium bowl, mix the salmon, tomato, onion, lemon juice, olive oil, and green onions by hand. Taste, then season with salt and pepper. The Lomi Lomi should be served ice cold, so mix in a few ice cubes.
3
Serve chilled, with flatbread.
Lomi Lomi Salmon
Think of this as Hawaii’s answer to ceviche: salted salmon mixed with fresh ingredients. Mixing by hand is key: Lomi means “massage,” and the mixing process helps the flavors to blend.
MAKES 6–8 SERVINGS
One 8-oz. salmon fillet
2 cups coarse sea salt, preferably
Hawaiian salt
1 large tomato, seeded and cut into
½-in. dice
½ cup diced sweet onion, preferably
Maui
2 Tbsp fresh lemon juice
2 Tbsp olive oil
2 green onions, white and pale
green parts, finely chopped
Salt and freshly ground black
pepper, to taste
Flatbread, for serving
Instructions
1
To cure the salmon: Rinse the salmon and pat to dry. Cover all sides of the salmon with generous amounts of sea salt. Place in a shallow bowl, cover with plastic wrap, and store in the refrigerator for 24 hours. (This method draws out liquid from the fish, so don’t worry if liquid collects at the bottom of the bowl.) After chilling, rinse the fish through and pat dry with paper towels. Cut the salmon into ½-in. dice.
2
In a medium bowl, mix the salmon, tomato, onion, lemon juice, olive oil, and green onions by hand. Taste, then season with salt and pepper. The Lomi Lomi should be served ice cold, so mix in a few ice cubes.
3
Serve chilled, with flatbread.
Lomi Lomi Salmon
Think of this as Hawaii’s answer to ceviche: salted salmon mixed with fresh ingredients. Mixing by hand is key: Lomi means “massage,” and the mixing process helps the flavors to blend.
MAKES 6–8 SERVINGS
One 8-oz. salmon fillet
2 cups coarse sea salt, preferably
Hawaiian salt
1 large tomato, seeded and cut into
½-in. dice
½ cup diced sweet onion, preferably
Maui
2 Tbsp fresh lemon juice
2 Tbsp olive oil
2 green onions, white and pale
green parts, finely chopped
Salt and freshly ground black
pepper, to taste
Flatbread, for serving
Instructions
1
To cure the salmon: Rinse the salmon and pat to dry. Cover all sides of the salmon with generous amounts of sea salt. Place in a shallow bowl, cover with plastic wrap, and store in the refrigerator for 24 hours. (This method draws out liquid from the fish, so don’t worry if liquid collects at the bottom of the bowl.) After chilling, rinse the fish through and pat dry with paper towels. Cut the salmon into ½-in. dice.
2
In a medium bowl, mix the salmon, tomato, onion, lemon juice, olive oil, and green onions by hand. Taste, then season with salt and pepper. The Lomi Lomi should be served ice cold, so mix in a few ice cubes.
3
Serve chilled, with flatbread.