Amazing Lomi Lomi Makes A Great Addition To An Luau
This is the ideal dish to serve with poi. Every time I tried this in Hawaii, I never tasted salt or added seasoning. It was simple and natural.
4 oz raw salmon filet, skinned and deboned
1/2 c Hawaiian or Himalayan salt
2/3 c sweet onion, diced
1 c roma tomato, diced
1/4 c green onion, diced with white ends removed
Place salmon in a small container and coat both sides in salt, pressing the salt into the fish. Cover and refrigerate for 3 days, draining liquid daily. After the third day, rinse the fish well and soak in water for 20 minutes. Remove from water, pat dry and dice. Transfer to a bowl and toss with remaining ingredients. Serve cold with poi.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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I LOVE Hawaiian food.