Lomi salmon is a side dish in Hawaii. It gets its name from ‘lomi-lomi’ which means massage in Hawaiian. Traditionally, the ingredients in this dish were rubbed or massaged together. It is typically prepared by mixing salt cured salmon with fresh tomatoes and onions. This dish is often served on top of crushed ice as it must be eaten cold
| Created by | Spinneys |
| Prep time | 5 minutes |
| Serves | 2 |
| Cuisine | Asian |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 366 |
| Fat | 17g |
| Saturates | 2.4g |
| Protein | 32.4g |
| Carbs | 28.6g |
| Sugars | 13.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRemove the skin from the salmon fillet and dice into 2cm cubes.
In a medium-sized bowl, combine the water and 2 tbsp of salt and stir until fully dissolved. Add in salmon cubes and soak for 5 minutes. Using a slotted spoon, scoop the salmon out of the salted water and place in a colander to strain, there’s no need to rinse.
Meanwhile, prepare the pickled red onion. Peel and finely dice the red onion and place in a medium bowl. Juice the limes. Add to the onion along with the olive oil, sugar and the rest of the fine salt (2 tsp). Stir until the sugar and salt have dissolved. Set aside for 15 minutes.
Dice the tomatoes. Finely slice the spring onions.
Arrange the ingredients on a platter and toss together just before serving. Finish with the flaky sea salt and serve.