Hawaiian Lomi Lomi Salmon - Easy Salmon with Tomatoes Recipe

Get ready for a taste of the islands with this incredible Hawaiian Lomi Lomi Salmon recipe! If you're looking for an easy, refreshing dish that brings big flavor with simple ingredients, you've found it. This classic Hawaiian side dish, often called a salmon with tomatoes salad, is perfect for a quick lunch, a light dinner, or as a vibrant addition to any salmon bowl recipe. It’s one of those delightful easy to make meal recipes that proves you don't need fancy techniques for a delicious payoff. We'll show you how to whip up this tropical treat right in your own kitchen, turning everyday ingredients into a memorable dish that's best served ice-cold. Dive in and discover your new favorite make at home recipes for a truly refreshing experience!

Ingredients

• Salted (Salt-Cured) Salmon: This is the star of the show! It's not raw salmon, but salmon that has been cured with salt, giving it a firm texture and savory flavor. Look for "salted salmon" or "salt-cured salmon" at Japanese markets, Asian grocery stores, or specialty seafood counters. Avoid smoked salmon or lox, as they have a different flavor profile.
• Tomatoes: Fresh, ripe tomatoes are crucial for sweetness and acidity. Roma tomatoes are a great choice because they're firm and have less water content, but any firm, ripe tomato will work. Seeding the tomatoes is important to prevent your lomi lomi from becoming watery.
• Sweet Onion: This adds a gentle, crisp bite and aromatic depth. Maui onions are traditional if you can find them, but any sweet onion (like Vidalia) will do beautifully.
• Green Onions (Scallions): For a milder onion flavor and a pop of fresh green color. Use both the white and green parts.
• Optional Add-ins:
• Chili Flakes: For a hint of heat, if you like a little spice.
• A Spoonful of Crushed Ice or Cold Water: This is a pro tip to keep the salad extra cold and crisp, especially if you're mixing by hand.

Directions

1. Key Prep Notes Before You Start:
   1. Keep Everything Cold: Chilled ingredients are key for the best texture and flavor.
   2. Dice Size Target: Aim for small, spoon-friendly dice for all your ingredients so every bite is balanced.
   3. Gentle Mixing: "Lomi lomi" means to massage, but be gentle! You want to combine ingredients without turning the tomatoes to mush.
2. If Needed: De-Salt the Salmon. Before you do anything else, taste a tiny piece of your salted salmon. If it's very salty, give it a quick soak in a bowl of cold water for 15-30 minutes. Drain and pat the salmon completely dry with paper towels. This step is crucial for balancing the flavors.
3. Prep the Tomatoes (Anti-Watery Move). Cut your tomatoes in half or quarters, then scoop out and discard the seeds and watery pulp. Dice the firm tomato flesh into small, even pieces. Place the diced tomatoes in a fine-mesh strainer or colander and let them drain briefly while you prepare other ingredients.
4. Prep the Onions. Peel and dice your sweet onion into small, uniform pieces. If your sweet onion is particularly pungent, you can soak it in a bowl of ice water for 10-15 minutes, then drain and pat dry, to mellow its sharpness. Thinly slice or dice the green onions, using both the white and green parts.
5. Dice the Salted Salmon. Cut the prepared salted salmon into small, even dice, similar in size to your tomatoes and onions.
6. Lomi (Mix by Hand). In a large mixing bowl, combine the diced salted salmon, drained tomatoes, sweet onion, and green onion. Using clean hands (gloves are optional but recommended for mixing), gently "massage" or "lomi" the ingredients together. The goal is to combine them thoroughly without mashing the tomatoes. If desired, add chili flakes and a spoonful of crushed ice or cold water at this stage to keep it extra cold.
7. Chill. Cover the bowl tightly with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 30 minutes, or up to a few hours, to allow the flavors to meld and the salad to become very cold.
8. Final Taste + Serve. Before serving, give your Lomi Lomi Salmon a quick taste. It should be perfectly balanced; usually, no adjustments are needed. If it tastes a little too oniony, you might add a tiny bit more diced tomato. Serve ice-cold!