Lomi Lomi Recipe

Salmon: Fresh salmon is the star of this dish, providing a rich and flavorful base. Make sure to choose high-quality, fresh salmon for the best results.

Tomatoes: Diced tomatoes add a juicy and slightly acidic element to the dish, balancing the richness of the salmon.

Onion: Diced onion brings a crisp texture and a bit of sharpness, enhancing the overall flavor profile.

Salt: A simple seasoning that enhances the natural flavors of the ingredients. Adjust to taste.

When preparing salmon for this recipe, make sure to use a sharp knife to achieve clean, even cuts. This ensures that the fish maintains its texture and blends well with the tomatoes and onion. Additionally, chilling the salmon in the refrigerator for about 15 minutes before dicing can make it easier to handle and cut.

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

• diced fresh salmon - Substitute with diced smoked salmon: Smoked salmon adds a slightly different flavor but maintains the essence of the dish.

• diced tomatoes - Substitute with diced cherry tomatoes: Cherry tomatoes offer a sweeter and more intense flavor, which can enhance the dish.

• diced tomatoes - Substitute with diced canned tomatoes: Canned tomatoes can be used in a pinch, though they may be softer and less fresh-tasting.

• diced onion - Substitute with diced shallots: Shallots provide a milder and slightly sweeter flavor compared to regular onions.

• diced onion - Substitute with diced green onions: Green onions offer a milder taste and add a bit of color to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile compared to table salt.

• Ensure the diced salmon is as fresh as possible before storing. Freshness is key to maintaining the quality of your Lomi Lomi.
• Transfer the prepared Lomi Lomi into an airtight container. This helps to prevent any unwanted odors from seeping in and keeps the salmon and vegetables fresh.
• Place a layer of plastic wrap directly on the surface of the Lomi Lomi before sealing the container. This extra step minimizes air exposure and helps maintain the dish's texture.
• Store the container in the coldest part of your refrigerator, typically the back of the bottom shelf. This ensures the salmon stays at a consistent, safe temperature.
• Consume the refrigerated Lomi Lomi within 1-2 days. The freshness of the salmon and vegetables diminishes quickly, so it's best enjoyed sooner rather than later.
• If you need to freeze the Lomi Lomi, portion it into smaller, freezer-safe containers. Smaller portions thaw more evenly and quickly, preserving the dish's quality.
• Label each container with the date of preparation. This helps you keep track of how long the Lomi Lomi has been stored and ensures you consume it within a safe timeframe.
• Freeze the Lomi Lomi for up to 1 month. Beyond this period, the texture and flavor of the salmon and vegetables may degrade.
• When ready to enjoy, thaw the Lomi Lomi in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Once thawed, give the Lomi Lomi a gentle mix to redistribute any juices that may have settled. Taste and adjust the seasoning with salt if necessary before serving.

• Gently place the diced salmon mixture into a heat-safe bowl.
• Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
• Microwave on low power for 1-2 minutes, checking frequently to ensure the salmon does not overcook.
• Alternatively, you can reheat the lomi lomi in a steamer. Place the mixture in a heatproof dish, cover, and steam for 2-3 minutes until just warmed through.
• For a more traditional approach, you can also reheat the lomi lomi by placing the bowl over a pot of simmering water, creating a makeshift double boiler. Stir gently until warmed.
• Avoid reheating in a conventional oven as it may dry out the salmon and vegetables.

• Mixing bowl: A large bowl used to combine the diced salmon, tomatoes, and onion.

• Chef's knife: A sharp knife for dicing the salmon, tomatoes, and onion.

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

• Measuring spoons: Tools to measure the salt accurately.

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

• Mixing spoon: A spoon to mix the ingredients thoroughly.

Prepare ingredients in advance: Dice the salmon, tomatoes, and onion the night before and store them in the refrigerator.

Use a sharp knife: A sharp knife makes dicing ingredients quicker and more efficient.

Chill the mixing bowl: Place the mixing bowl in the refrigerator beforehand to keep the salmon fresh while mixing.

Batch preparation: Prepare larger quantities and store portions in the fridge for quick assembly later.

Pre-measure salt: Measure the salt in advance to save time during seasoning.