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 , these famous Hawaiian festivals and for Christmas parties. In Hawaiian, “lomilomi” means “to massage,” as the ingredients are mixed by hand, a gesture that symbolizes care and love in meal preparation. 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 you want to prepare it: do it like you would for gravlax but without sugar or dill: Place a layer of coarse salt at the bottom of a dish, place the salmon on top and cover it completely with 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 is still too salty for your taste, soak it in 250 ml of cold water for 30 minutes to 1 hour. Drain and dry with absorbent paper.
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Then cut the salmon into small even cubes.
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Assemble the ingredients: In a large bowl, gently combine 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 clean hands, pressing gently so the flavors blend well, but without crushing the tomatoes.
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Serve immediately: Lomi lomi is traditionally served fresh as a side dish, with salad or white rice.
