Today's recipe is a quickie. No Hawaiian meal is complete without lomi salmon and it really is a staple at every luau! My ultimate bite (at a luau) looks something like this: a bit of kalua pig and cabbage, a scoop of lomi salmon smothered in poi and if there isn't any poi, with some white rice. SO ONO (delicious).
This ono side adds that perfect dose of acidity, freshness, salt, and texture to traditional Hawaiian dishes (like kalua pig and cabbage). Lomi translates roughly to 'rub, press, squeeze, crush, or knead,' and is used to describe an action relating to food. Lomi lomi means 'to massage' and yes, it is that deep tissue massage that you get at the spa. :D That being said, to make lomi salmon, you basically gently, very gently, knead or toss the five ingredients together. Roma tomatoes, sweet Maui onions, green onions, salted salmon, and crushed red chili pepper flakes are all you'll need to whip up this quick side!
Serves 4-6 people, depending on hunger levels :D
- 1/2 lb. *salted salmon, deboned and skinned, cut into small, cubed, pieces (think the size of a pencil eraser)
- 4 roma tomatoes, seeded and diced into pencil eraser sized pieces
- 2 small Maui onions, diced into pencil eraser sized pieces
- 6 stalks green onions, chopped
- 1/4 tsp. crushed red chili pepper flakes
- Sharp Kiritsuke or chef's knife
- Cutting board
- Glass bowl
- Plastic wrap
- Place all ingredients in a glass bowl and gently knead/toss with your hands. Cover bowl with plastic wrap and refrigerate for several hours before serving.
- Serve and enjoy!
*If you can't find salted salmon, it's easy to make yourself. Simply cover both sides of your salmon filet with a thin layer of Hawaiian salt (do not use table salt) and place in a bowl. Cover with Saran, and refrigerate for 3-4 days. This removes most of the moisture and cures the fish. Before using, rinse fish and let soak in ice cold water for at least 30 minutes and up to 2 hours.