Lomi-lomi salmon

A traditional Hawaiian dish made with salmon

Lomi-lomi salmon

Lomi-lomi salmon served in a traditional Hawaiian setting

Lomi-lomi salmon is a traditional Hawaiian dish that is often served as a side dish at luaus and other festive gatherings. The dish is known for its refreshing taste and simple preparation, featuring salted salmon, tomatoes, and onions.

Preparation

The preparation of lomi-lomi salmon begins with the curing of the salmon. The fish is typically salted and left to cure for several hours or overnight. This process not only preserves the fish but also enhances its flavor. Once cured, the salmon is rinsed to remove excess salt and then diced into small pieces.

Close-up of lomi-lomi salmon showing diced ingredients

The diced salmon is then mixed with fresh tomatoes and onions, which are also chopped into small pieces. The mixture is gently massaged, or "lomi-lomi" in Hawaiian, which means "to massage" or "to knead." This technique helps to blend the flavors and soften the ingredients, creating a harmonious dish.

Serving

Lomi-lomi salmon is typically served cold, making it a refreshing accompaniment to other rich and hearty dishes commonly found at a luau. It is often presented in a bowl or on a platter, garnished with green onions or other fresh herbs to enhance its visual appeal.

Cultural significance

Lomi-lomi salmon holds a special place in Hawaiian culture as a staple of traditional Hawaiian cuisine. It reflects the influence of early Western contact with the Hawaiian Islands, as salmon is not native to Hawaii and was introduced by Western sailors. The dish exemplifies the fusion of native Hawaiian ingredients and techniques with those brought by outsiders.

Related pages

• Hawaiian cuisine
• Luau
• Salmon
• Tomato
• Onion