Lomi lomi is a traditional Hawaiian specialty where salted salmon plays a central role. This dish is often prepared for large gatherings such as luaus , those famous Hawaiian parties, and for Christmas celebrations. In Hawaiian, “lomilomi” means “to massage,” because the ingredients are mixed by hand, a gesture that symbolizes the care and love put into preparing meals. This gluten-free version retains all the authenticity of the recipe for an unforgettable taste experience.
Ingredients
Preparation
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If you can't find salted salmon, you can use smoked salmon, or if you prefer to prepare it yourself, do so as you would for gravlax, but without sugar or dill: Place a layer of coarse salt at the bottom of a dish, put the salmon on top, and cover it completely with more coarse salt. Let it dry in the refrigerator for 2 or 3 days. Then, desalinate it by rinsing it well in cold water; if it's still too salty for your liking, soak it in 250 ml of cold water for 30 minutes to 1 hour. Drain and pat dry with paper towels.
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Next, cut the salmon into small, even cubes.
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Assemble the ingredients: In a large bowl, gently mix the salmon, tomatoes, red onion, and green onions.
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Add a touch of freshness: If desired, add a few ice cubes to the mixture to keep it nice and cold. This also brings out the flavors of the ingredients.
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Massage (lomilomi): Mix the ingredients with your clean hands, gently pressing to blend the flavors well, but without crushing the tomatoes.
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Serve immediately: Lomi lomi is traditionally served fresh as a side dish, with a salad or white rice.
