The word “lomi” translates in Hawaiian to “to knead or rub” as the salmon is salt-cured overnight then traditionally mixed by massaging the ingredients together.
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With the popularity of Hawaiian poké I was inspired to explore other Hawaiian raw fish-based dishes and discovered lomi. Let me start by saying – this is my take on the Hawaiian classic, as I don’t claim this to be an authentic recipe.
I am taking the basic concepts of lomi salmon, salted fish that is chopped and tossed with onion and tomato among other things, and adding my twist. But I am getting ahead of myself.
The word “lomi” translates in Hawaiian to “to knead or rub” as the salmon is salt-cured overnight then traditionally mixed by massaging the ingredients together. Lomi-lomi is served as a side dish alongside rice and pork but I also like to serve it wrapped in butter lettuce cups withwhite rice. This recipe requires a little foresight as the salmon is cured the day before the dish is assembled.
Key Ingredients in This Recipe
Salmon – Salmon is not native to Hawaii but the demand for sushi-grade salmon has grown and become readily available on the islands. I opt to use steelhead trout in this recipe – it’s a more sustainable option than salmon and can also be eaten raw.
Cucamelons – You may notice a call for cucamelons – they are little melon looking miniatures I found at the farmer’s market that taste like a slightly more bitter cucumber. They are a fun addition, but if you can’t find any, diced cucumbers are an easy substitution.
Cherry tomato – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are also much sweeter than other varieties of tomatoes.
Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
How to Make Lomi-lomi
Cure the salmon overnight. In a small bowl stir together the salt and sugar. In a high-sided dish add half of the cure mixture then add the salmon filet. Pour the remaining mixture over the top, patting it into the salmon. Cover with plastic wrap and refrigerate overnight.
Rinse and cut the salmon. The next day remove the salmon from the cure and discard the salt mixture. Rinse the salmon in ice-cold water and pat dry. Cut into small, ¼” cubes and add to a medium mixing bowl.
Make the yuzu ponzu sauce. In a small bowl whisk together the yuzu koshu, sesame oil and ponzu until combined.
Assemble and serve. In a small bowl toss the tomatoes with the grapeseed oil and salt and let sit for 15 minutes. Add the tomatoes to the mixing bowl with the cured salmon, green onions, serrano, cucamelon, avocado and cilantro and gently toss together. Top with salmon roe and serve.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
1poundsteelhead trout or salmon filet,skin and any bones removed
For the yuzu ponzu sauce:
3teaspoonsyuzu koshu
2teaspoonstoasted sesame oil
2teaspoonsponzu
For assembly:
1cupcherry tomatoes,halved
1tablespoongrapeseed oil(or other neutral oil)
¼teaspoonkosher salt
2green onions,thinly sliced
1medium serrano,seeded and diced
½cuphalved cucamelon(or diced cucumber)
1medium Haas avocado,pitted, peeled and diced
¼cupcilantro,chopped
2tablespoonssalmon roe,for garnish (optional)
Instructions:
For the cured salmon:
In a small bowl stir together the salt and sugar. In a high-sided dish add half of the cure mixture then add the salmon filet. Pour the remaining mixture over the top, patting it into the salmon. Cover with plastic wrap and refrigerate overnight.
The next day remove the salmon from the cure and discard the salt mixture. Rinse the salmon in ice-cold water and pat dry. Cut into small, ¼” cubes and add to a medium mixing bowl.
For the yuzu ponzu sauce:
In a small bowl whisk together the yuzu koshu, sesame oil and ponzu until combined.
For assembly:
In a small bowl toss the tomatoes with the grapeseed oil and salt and let sit for 15 minutes. Add the tomatoes to the mixing bowl with the cured salmon, green onions, serrano, cucamelon, avocado and cilantro and gently toss together. Top with salmon roe and serve.
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@cookingwithcocktailrings
It looks amazing, Kylie! So many colors and textures 😍
Thank you so much!