Lomi Lomi Recipe

Salmon: Fresh, sushi-grade salmon is essential for this dish. It provides the main protein and a delicate, oceanic flavor.

Tomatoes: These add a juicy, slightly acidic balance to the dish, complementing the richness of the salmon.

Onion: The onion brings a sharp, pungent contrast that enhances the overall flavor profile.

Sea salt: Used to season the dish, sea salt helps to bring out the natural flavors of the ingredients.

For a more vibrant flavor, try massaging the salmon gently with a bit of sea salt before combining it with the tomatoes and onion. This helps to slightly cure the fish, enhancing its texture and taste.

• diced fresh salmon - Substitute with diced fresh tuna: Tuna has a similar texture and flavor profile, making it a good alternative for raw fish dishes.

• diced fresh salmon - Substitute with diced fresh trout: Trout has a comparable taste and texture to salmon, providing a similar experience in the dish.

• diced tomatoes - Substitute with diced cherry tomatoes: Cherry tomatoes offer a sweeter and slightly tangier flavor, which can enhance the overall taste of the dish.

• diced tomatoes - Substitute with diced canned tomatoes: If fresh tomatoes are not available, canned tomatoes can be used, though they may have a slightly different texture.

• diced onion - Substitute with diced shallots: Shallots have a milder and sweeter flavor compared to onions, adding a subtle depth to the dish.

• diced onion - Substitute with diced green onions: Green onions provide a milder taste and a bit of color, making them a good alternative for raw dishes.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a suitable replacement for sea salt.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt offers a slightly different mineral content and flavor, adding a unique touch to the dish.

• Ensure the salmon is as fresh as possible before storing. Freshness is key to maintaining the flavor and texture of your Lomi Lomi.

• Store the prepared Lomi Lomi in an airtight container. This helps to prevent any unwanted odors from seeping in and keeps the dish fresh.

• Place the container in the coldest part of your refrigerator. Typically, this is the back of the bottom shelf. The Lomi Lomi should be consumed within 1-2 days for optimal freshness.

• If you need to store it for a longer period, freezing is an option. Transfer the Lomi Lomi into a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date of preparation. This will help you keep track of how long it has been stored.

• When ready to use, thaw the Lomi Lomi in the refrigerator overnight. Avoid thawing at room temperature to prevent any bacterial growth.

• Once thawed, give it a gentle mix to redistribute any juices that may have settled. Check the taste and add a pinch of sea salt if needed to refresh the flavors.

• Avoid refreezing the Lomi Lomi once it has been thawed. This can compromise the texture and taste of the salmon and other ingredients.

• For best results, enjoy your Lomi Lomi chilled, straight from the refrigerator.

• Cold Method:

  • Remove the lomi lomi from the refrigerator and let it sit at room temperature for about 10-15 minutes. This allows the flavors to meld and the dish to lose its chill without cooking the salmon.
  • Serve immediately once it reaches a slightly cool, but not cold, temperature.

• Warm Water Bath:

  • Place the container of lomi lomi in a larger bowl filled with warm (not hot) water. Ensure the water level is below the rim of the container to avoid water seeping in.
  • Let it sit for about 5-10 minutes, stirring occasionally to evenly distribute the warmth. This method gently warms the salmon without cooking it.

• Microwave (with caution):

  • Transfer the lomi lomi to a microwave-safe dish.
  • Microwave on the lowest power setting for 10-15 seconds. Stir and check the temperature. Repeat if necessary, but be very cautious to avoid cooking the salmon.

• Stovetop (indirect heat):

  • Fill a pot with water and bring it to a gentle simmer.
  • Place the lomi lomi in a heatproof bowl and set it over the simmering water, ensuring the bowl does not touch the water.
  • Stir gently for a few minutes until the lomi lomi reaches the desired temperature.

• Mixing bowl: A large bowl to combine and mix the diced salmon, tomatoes, and onion.

• Chef's knife: A sharp knife to dice the salmon, tomatoes, and onion finely.

• Cutting board: A sturdy surface to safely dice the salmon, tomatoes, and onion.

• Measuring spoons: To measure the sea salt accurately to taste.

• Refrigerator: To chill the mixture for at least 30 minutes before serving.

• Spoon: To mix the ingredients well in the mixing bowl.

• Serving dish: To present the chilled Lomi Lomi salmon attractively.

Prep ingredients ahead: Dice the salmon, tomatoes, and onion the night before to save time on the day of preparation.

Use a food processor: Quickly dice the onion and tomatoes using a food processor to speed up the process.

Chill faster: Place the mixing bowl in the freezer for 10 minutes before adding the ingredients to reduce chilling time.

Batch preparation: Make a larger batch and store in the refrigerator for up to two days for quick and easy servings.