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.
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.