Lomi Lomi Recipes

LOMI LOMI SALMON

Steps:

• Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.
• The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.
• Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and "massaged" with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired.

LOMI LOMI SALMON

Steps:

• Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces, think pencil eraser size.
• Put it all together into a big bowl.
• Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.
• Eat and enjoy!

LOMI LOMI

Steps:

• Salt the salmon to the point where it has a light crust and let it sit in refrigerator overnight. Rinse the salt off the salmon and slice it into small pieces. Add the salmon to a large mixing bowl and add the onion and tomatoes. Mix with your hands, or as they call it in Hawaii, Lomi Lomi, a saying used locally that means 'to massage'. Serve chilled.

LOMI LOMI SALMON

Steps:

• Make sure you use the freshest salmon you can get, preferably, it jumped right into your kitchen from the ocean.
• Place salmon in glass dish, cover completely with salt( you may not need all two cups)and refrigerate overnight.
• Drain salmon in the morning and pat dry - do not rinse.
• Dice salmon and place in favorite serving bowl.
• Chop tomato, green onions, placing on salmon.
• Sqeeze juice from half of the lime, removing seeds.
• Cover salmon mixture; placing freshly chopped cilantro on top. Refrigerate 3 hours before serving.
• Serve with avacado slices.
• Note: prep time does not include the overnight salting process.