Lomi lomi slamon is one of my favorite dishes. Maybe it's the fresh salmon, the heirloom tomatoes or the sweet chiles that I hold so dear to my heart. A perfect balance of flavors & textures make this a perfect side dish for any BBQ, luau or get together with friends or family.

If you have ever been to Hawaii you just might have run across this dish at a luau or at one of the many plate lunch restaurants/lunch trucks that are around the islands. My mom likened it to salmon salsa and one look at the local version you'll see that she is pretty much on the mark. My last trip to Kona I ate plate lunch and was offered as a side dish the choice of poi or lomi lomi salmon. The local version has the salmon finely chopped or almost ground. While I love this in the islands, I prefer to make my version here on the mainland.

With large, diced pieces of salmon, heirloom tomatoes and some tasty organic sweet peppers you'll soon know why I love this dish.

Lomi Lomi Salmon with heirloom tomatoes

Printable version of this Lomi lomi salmon recipe (word doc)

Yield - 4 servings

¼ salmon filet, bones removed

1/2 sweet onion, diced

4 green onions, sliced thin

2-4 – organic heirloom tomatoes, seeded and diced

1 mild red chile, sliced into rings

1 to 2 T hawaiian sea salt

Zest of 1 organic lemon, minced

Shoyu to taste

Lemon wedges

1. Remove the skin from the salmon and the bones, if any. Dice the fish and toss well with the salt. Rest for 1 hour then rinse the salt off.
2. Add the diced onions, the green onions and the red chile into a mixing bowl along with the salmon and mix well.
3. Season with a bit of the shoyu and plate with fresh lemon.

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