Kimberley’s Lomi-Lomi Salmon

Lomi-Lomi Salmon is a Hawaiian dish I first tasted it in the early 1980’s, when I spent a fair bit of time on the Oahu island.  It was in Haleiwa, on the island’s North Shore which was then a sleepy little fishing village and a favourite with surfers.

Today, Haleiwa is considered to be the surfing capital of the world and with pretty pricey real estate to go with, like $2 million for a beach section (without the house!).

The dish I tried was from a rustic grocery store run by locals of Japanese decent.

In its basic form, Lomi- Lomi (which is Hawaiian for ‘to massage’) is a dish made with salt cured salmon thrown together with sweet Maui onions, diced tomatoes, cucumber and a bit of chilli.

At the Haleiwa grocery store, they added light soya sauce and ginger and today’s recipe has a few more additions.  It is a favourite of my daughter Kimberly who lives in Hawaii.

INGREDIENTS

Serves 6

  • 800 gram of salmon fillet, prepared as in the previous recipe by curing it in a salt sugar mixture for around 4 hours
  • 1 punnet of cherry tomatoes
  • 1 small Lebanese cucumber, diced into 1 cm pieces
  • 1 large red onion, diced
  • 6 radishes, quartered
  • 1 red capsicum, cored and diced
  • Chopped fresh chillies to ones liking
  • 2 spring onions, chopped
  • 1 small bunch of coriander chopped

DRESSING

  • 3 Tbsp light soya sauce
  • 1 Tbsp of sesame oil
  • 3 Tbsp Mirin [Japanese sweet cooking sake] you can use sweet sherry.
  • 2 Tbsp chopped ginger
  • 2 Tbsp canola oil
  • Grated rind and juice of 2 lemons

METHOD

Remove the skin from the cured salmon and dice the fish into chunky [2cm] pieces.

Place into a bowl together with the veggies, pour over the dressing ingredients with the exception of the lemon juice, mix lightly & refrigerate for about 30 minutes.

When ready to serve mix in the lemon juice.

In Hawaii, Lomi- Lomi salmon is traditionally served at luaus. At our table we serve it as an entree sometimes accompanied by a small sweet corn fritter and avocado salad. The creaminess and delicate flavour of the avocados provide a harmonious, soothing balance to the robust flavours of the Lomi-Lomi.