Lomi Lomi Recipe

Salmon: Fresh, diced salmon is the star of this dish, providing a rich, buttery flavor and a tender texture.

Tomatoes: Diced tomatoes add a juicy, slightly acidic element that balances the richness of the salmon.

Green onions: Chopped green onions bring a mild, fresh onion flavor and a bit of crunch to the dish.

Sea salt: Sea salt enhances the natural flavors of the ingredients and adds a subtle brininess.

When preparing salmon for this recipe, make sure to use the freshest fish possible to enhance the flavors. To dice the salmon evenly, use a sharp knife and cut it into uniform pieces. This ensures that each bite has a consistent texture. Additionally, when combining the tomatoes and green onions with the salmon, gently fold the ingredients together to avoid mashing the tomatoes. This will help maintain the integrity of the dish and provide a more visually appealing presentation.

• diced fresh salmon - Substitute with diced fresh tuna: Tuna has a similar texture and flavor profile to salmon, making it a suitable alternative in raw preparations.

• diced fresh salmon - Substitute with diced cooked shrimp: Cooked shrimp provides a different but complementary seafood flavor and texture.

• diced tomatoes - Substitute with diced cherry tomatoes: Cherry tomatoes offer a similar sweetness and juiciness, with a slightly different texture.

• diced tomatoes - Substitute with diced roasted red peppers: Roasted red peppers add a smoky flavor and a similar texture to the dish.

• chopped green onions - Substitute with chopped chives: Chives have a milder onion flavor and can be used similarly in recipes.

• chopped green onions - Substitute with chopped shallots: Shallots provide a more intense onion flavor and a slightly different texture.

• sea salt - Substitute with kosher salt: Kosher salt has a similar flavor and can be used in the same quantity.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt offers a similar flavor with added trace minerals.

• To keep your lomi lomi fresh, store it in an airtight container. This helps to maintain the flavors and prevent any unwanted odors from seeping in.
• Place the container in the coldest part of your refrigerator. This is usually the back of the bottom shelf. The salmon will stay fresh for up to 2 days.
• If you plan to keep the lomi lomi for longer, freezing is a great option. Transfer the mixture into a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. Frozen lomi lomi can last up to 2 months.
• When you're ready to enjoy your lomi lomi, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent any bacterial growth.
• Once thawed, give it a good stir to redistribute the tomatoes, green onions, and salmon. This ensures that the flavors are well-mixed before serving.
• If you notice any off smells or changes in texture after thawing, it's best to discard the lomi lomi. Freshness is key to enjoying this dish at its best.

• For a quick and gentle reheat, place the Lomi Lomi in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, checking halfway through to ensure the salmon doesn't overcook.

• Alternatively, you can reheat using a stovetop method. Place the Lomi Lomi in a non-stick skillet over low heat. Stir occasionally to ensure even heating. This method helps maintain the texture of the diced tomatoes and green onions.

• If you prefer a more traditional approach, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the Lomi Lomi in the top pot and cover. Stir occasionally until it reaches the desired temperature. This gentle method prevents the salmon from becoming too dry.

• For those who enjoy a bit of a twist, consider reheating the Lomi Lomi in an oven. Preheat the oven to 275°F (135°C). Spread the Lomi Lomi evenly on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes, checking frequently to avoid overcooking.

• If you have a sous-vide machine, this can be an excellent method for reheating. Place the Lomi Lomi in a vacuum-sealed bag and immerse it in a water bath set to 120°F (49°C). Heat for about 20-30 minutes. This method ensures the salmon remains tender and flavorful.

• Lastly, for a cold option, you can simply enjoy the Lomi Lomi straight from the refrigerator. The flavors often meld together even more beautifully after chilling, making it a refreshing and delicious option.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Chef's knife: A sharp knife used for dicing the fresh salmon, tomatoes, and chopping the green onions.

• Cutting board: A sturdy surface to safely dice and chop the ingredients.

• Measuring cups: Tools to accurately measure the diced tomatoes and chopped green onions.

• Measuring spoons: Tools to measure the sea salt precisely.

• Refrigerator: Used to chill the mixture for at least 30 minutes before serving.

• Mixing spoon: A spoon used to mix the ingredients evenly in the bowl.

Pre-dice ingredients: Buy pre-diced salmon and tomatoes from the store to save chopping time.

Use a food processor: Quickly chop green onions using a food processor.

Batch preparation: Prepare larger quantities and store in the fridge for multiple servings.

Chill faster: Use a shallow dish to chill the Lomi Lomi faster in the refrigerator.

Pre-mix seasoning: Mix sea salt with other dry ingredients in advance for quicker assembly.