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 celebrations 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.
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.