Lomi Lomi Salmon

Build the Meal Around Lomi Lomi Salmon

• Kalua pork
• Steamed white rice
• Mai tai

How to Cook Lomi Lomi Salmon

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1. Pat the salmon dry and rub the salt over both sides. Put it in a shallow dish, cover and refrigerate for 3 hours.

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2. Rinse the salmon under cold running water to remove the salt, pat it dry and check for pin bones. Cut it into 5 mm dice.

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3. Put the diced salmon into a bowl with the tomatoes, sweet onion, spring onions, chilli and lime juice.

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4. Mix with clean fingers, gently squeezing and massaging the ingredients together for 1 minute, which is where the name comes from, as lomi means to massage.

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5. Taste and add a pinch of salt only if it needs it. Keep it in the fridge until you are ready to serve, and serve it cold.

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Worth Knowing Before You Cook

Rinse the cured salmon well and taste a piece before you go on. If it is still very salty, rinse it again, because the tomatoes will not balance it.

Cut everything into small, even dice about 5 mm across, so that every forkful has a little of each ingredient.

Buy the fish from a fishmonger you trust and ask for a piece that is suitable for eating raw. This is not a dish for anyone who is pregnant or has a weakened immune system.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Keeping What's Left

Best eaten on the day it is made. Keeps in the fridge for up to 2 days. Do not freeze.

Lomi Lomi Salmon: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.