by Geraldine Duncann ©2009
Serves 6 to 8
Lomi lomi salmon is a dish that did not come to the islands until after contact with Haole, (whites or Europeans). Salmon is not a Hawaiian fish. Hawaiians did not begin using it until traders brought salted salmon from Alaska to trade for Hawaiian goods. Lomi lomi means to knead or massage. It was necessary to “lomi lomi” the salmon in water to remove some of the salt, and that is how this recipe was developed. Actually, most of the ingredients used in lomi lomi salmon were unknown in Hawaii until after contact with haole people.
- About 1 pound salt salmon
- 1 smallish white onion, diced very fine
- 2 to 3 green onions, chopped fine
- 2 to 3 tomatoes, seeded and diced small
Dice the salmon into about 1/4 inch pieces, removing any bones and bits of fat or sinew as you do. Place in a colander and rinse under cold running water to remove excess salt. Add the remaining ingredients and lomi lomi until well mixed. Place in a serving dish and set the dish on a larger dish filled with crushed ice. It should always be served very cold.