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Recipe

Lomi Lomi Salmon

Traditional lomi lomi salmon is made with salted fish, which is difficult to find on the mainland. This version is my own, close but not identical to the traditional dish. It is inspired by our local Pacific King salmon from, in good years, Bodega Bay. I do not recommend using farmed salmon, in this or any other recip, as salmon farming is harmful to the environment and to humans, as well. Instead, look for wild salmon from Alaska when California salmon is not available. There is a delicious California variation following the main recipes.

  • Serves 4 to 6

Ingredients

  • 1 ½ pounds wild King salmon fillet, boned and skinned
  • Kosher salt or Hawaiian alaea sea salt
  • 1 large Maui or other sweet onion, cut into small dice
  • 2 backyard or farmers’ market tomatoes, preferably a beefsteak variety, peeled and cut into small dice
  • 4 green onions, trimmed and cut into very thin rounds
  • Black pepper in a mill

Directions

  1. Season the salmon generously all over with salt, set on a plate, cover lightly with foil or wax paper and refrigerate for 8 hours or overnight.

  2. Remove the salmon from the refrigerator, rinse under cool water, pat dry and cut into small dice.

  3. Put the salmon into a bowl, add the onion, tomatoes and green onions and toss gently. Season with black pepper and toss again. Taste and correct the seasoning. Transfer to a serving bowl and enjoy well chilled.

Variation:
For a California style version, cut 3 ripe Haas avocados or 1 large ripe Hawaiian butter avocado in half lengthwise, remove the seeds and use a thin sharp knife to cut the flesh into thin lengthwise slides; do not cut through the skin.

Use a large soup spoon to carefully scoop out the avocado and arrange it on individual plates, press down slightly on it so that it spreads out, fan-like.

Drizzle the avocado slices with lime juice, season with salt, divide the salmon among the servings, garnish with lime wedges and enjoy right away.

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