Hi Lynn! You're talking about Lomi Lomi Salmon...Good stuff! Here's a recipe....
This is an island classic that’s traditionally served at luaus as a side dish, alongside kalua pig. It goes great with roast meats, or even other seafood dishes packing a bunch of flavour with each refreshing bite.
If lomi lomi makes you think of spas, it’s because “lomi” is the Hawaiian word for masseuse and is used in spas to describe a Hawaiian massage. The dish gets it’s name from the way the ingredients are massaged, breaking them up and helping all the flavours meld together. You could of course mix it with a spoon, but it won’t look the same, nor would it be nearly as fun to make:-)
Traditionally the fresh salmon is rubbed with Alaea salt and left overnight to cure, but for the sake of convenience, but you can gravlax from the grocery store. Since you want the sweetest ripest tomatoes and , use cherry tomatoes of possible, but nothing beets a sweet, juicy, vine ripened tomato.
You’re supposed to use Maui sweet onions and green onions, but not everyone can get Maui onions. As for the citrus, it’s a matter of personal preference, but if you want to go for the real deal, skip the citrus.
1 C ripe tomatoes peeled and cut into 1/4″ dice
1 serrano chili pepper finely minced
1/4 C sweet white onions(Maui if avail.) or sweet red onion finely minced
4 oz roughly chopped salted salmon (gravlax will work as well)
Squeeze of lemon or lime
2 Tbs chopped chives or green onions
Add everything except the chives in a bowl and work together with your fingers, breaking up the chunks of salmon as you go. There should be enough salt from the salmon, but add more if it needs it.
Add the chopped green onions/chives and mix in. Allow it to rest for at least an hour and serve.
EnJoY!!!!