By Stephanie L. Dela Cruz
Lomi-lomi (low-mee low-mee) salmon is a classic Hawaiian dish commonly found at a luau. But it is also easy enough to make for any occasion or mood you’re in. Traditionally, you would massage (lomi lomi) the fresh salmon with salt and let it cure overnight then mix it with tomatoes and sweet onion. But if you’re like us you can save some time and just buy salted salmon if your local supermarket or seafood store has some.
1 lb. fresh salmon fillet, skinned and cut into a small dice
2 tsp Hawaiian rock salt or kosher salt
5-6 ripe tomatoes, seeded, small dice
1 medium Maui or Vidalia onion, small dice
1 bunch green onions thinly sliced- use both white and green parts
1-2 tsp Hawaiian or kosher salt
In a small bowl add diced salmon and salt. Mix well, cover and refrigerate 6-8 hours. Give it a stir every couple of hours.
Mix tomatoes, onions, green onion, and 1 teaspoon of salt together in a bowl then pour it into a gallon sized food storage bag chill it in the fridge while the salmon is quick curing. When salmon is ready give it a light rinse under cold water, drain well and pat any excess water off with a paper towel. Take out bag with the tomato mixture and clip off a small corner of the bag to drain off liquid then place everything in a bowl. Add diced salmon and mix well. Taste and adjust salt if needed. Serve chilled.
Makes 8-10 servings
In the Magnum PI reboot, Magnum wears Hawaiian shirts that are based on designs that are 60-80 years old. Here are the shirts that we carry (or carried) worn by the new Magnum PI so far.