Lomi Lomi Recipe

Salmon: Fresh, high-quality salmon is essential for this dish. It should be sushi-grade to ensure safety when consumed raw.

Tomatoes: Choose ripe, juicy tomatoes to add a burst of flavor and color to the dish.

Onion: A small onion adds a bit of sharpness and crunch to balance the flavors.

Salt: Season to taste to enhance the natural flavors of the ingredients.

Green onions: Chopped green onions add a fresh, mild onion flavor and a pop of color as a garnish.

For a more flavorful salmon, consider marinating it in a bit of lemon juice and olive oil for about 30 minutes before dicing. This will enhance the natural taste of the fish and add a subtle zest to your lomi lomi.

• fresh salmon - Substitute with smoked salmon: Smoked salmon provides a similar texture and a rich, smoky flavor that complements the dish well.

• fresh salmon - Substitute with tuna: Tuna has a firm texture and mild flavor that works well in place of salmon.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes offer a similar sweetness and juiciness, and can be diced to match the texture.

• tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes are convenient and provide a similar texture and flavor, though they may be slightly softer.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle depth to the dish.

• onion - Substitute with red onion: Red onions offer a slightly sweeter and more colorful alternative, adding a vibrant touch to the dish.

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

• salt - Substitute with sea salt: Sea salt provides a more complex flavor profile and can be used in the same quantity.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be chopped to match the texture.

• green onions - Substitute with leeks: Leeks have a mild, sweet flavor and can be finely chopped to mimic the texture of green onions.

• For short-term storage, place the diced salmon mixture in an airtight container. Ensure the lid is tightly sealed to maintain freshness and prevent any odors from seeping into other foods in your refrigerator.
• Store the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). This will keep your lomi lomi fresh for up to 2 days.
• If you plan to freeze the lomi lomi, first portion it into smaller servings. This makes it easier to thaw only what you need.
• Place each portion in a freezer-safe bag or container. Remove as much air as possible before sealing to prevent freezer burn.
• Label each bag or container with the date of freezing. This helps you keep track of how long the lomi lomi has been stored.
• Store the lomi lomi in the coldest part of your freezer, ideally at 0°F (-18°C) or lower. It can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the lomi lomi in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, give the lomi lomi a gentle stir to redistribute any liquids that may have separated. Adjust seasoning if necessary before serving.
• For best results, consume the thawed lomi lomi within 24 hours. Do not refreeze once it has been thawed to maintain the integrity of the salmon and vegetables.

• For a quick and gentle reheat, place the lomi lomi in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.
• Alternatively, you can reheat the lomi lomi on the stovetop. Use a non-stick skillet over low heat. Add a splash of water or broth to prevent drying out. Stir occasionally until warmed through, about 3-5 minutes.
• If you prefer a more traditional method, place the lomi lomi in a heatproof dish and cover it with aluminum foil. Warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through.
• For a cold option, consider serving the lomi lomi as a chilled dish. Simply remove it from the refrigerator and let it sit at room temperature for about 10-15 minutes before serving. This method preserves the fresh flavors and textures of the salmon, tomatoes, and onions.
• To add a touch of freshness, you can mix in some freshly diced tomatoes and green onions just before serving. This will enhance the flavors and provide a delightful contrast to the reheated components.

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

• Chef's knife: A sharp knife used to dice the salmon, tomatoes, and onion.

• Cutting board: A sturdy surface to safely dice the salmon, tomatoes, and onion.

• Measuring spoons: Tools to measure the salt accurately to taste.

• Serving dish: A dish to present the lomi lomi once it is garnished with green onions.

• Spoon: A utensil to mix the ingredients together in the mixing bowl.

Prep ingredients in advance: Dice the salmon, tomatoes, and onion the night before and store them in separate containers in the fridge.

Use a sharp knife: A sharp knife will make dicing the ingredients quicker and more precise.

Batch process: Dice all similar ingredients at once to save time switching between tasks.

Pre-measure seasonings: Measure out the salt and green onions beforehand to streamline the seasoning process.

Chill the salmon: Slightly chill the salmon before dicing to make it easier to handle and cut.