Lomi-Lomi Salmon Hawaiian Recipe

Does lomi lomi make you think of a spa? That's because lomi is the Hawaiian word for masseuse and is used in spas to describe a Hawaiian massage. You will see the significance of this name later in the preparation. Lomi-Lomi is a traditional side dish in Pacific Island cuisine and was introduced to the Hawaiian people by the early western sailors. It is a fresh tomato and salmon salad that is considered a classic and integral part of most Hawaiian parties and gatherings.

Ingredients:

• 1 lb. salted salmon
• 2-3 medium tomatoes, diced and drained, remove seeds.
• 2 Maui onions, finely chopped
• 3 green onions, thinly sliced

Preparation:

Salted salmon is always entirely too salty, so you will want to first soak in water for 3 to 6 hours, making sure to change the water every hour. The exact time of pre-soak will vary depending on your cut of salmon and particular taste. Once you are satisfied with the saltiness, drain, remove the skin (if any) and dice.

In a medium bowl, combine diced salmon, Maui (or Vidalia if Maui unavailable)onion and tomato. With your fingers, gently massage (or lomi-lomi) everything breaking them up and helping all the flavors meld together. Lightly toss in the green onions right before serving. Lomi lomi salmon is best served when really cold. Place ice inside a larger bowl, then place the serving bowl inside. This dish is tasty on its own, however it is even better when you serve it alongside poi. The saltiness of the lomi lomi salmon is the perfect complement to the sweet and sour smoothness of poi, a true compliment to the pallet.