Lomi salmon from Cook Real Hawai'i (page 220) by Sheldon Simeon and Garrett Snyder

  • scallions
  • sweet onions
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Basic or Simeon-style chili pepper water" for Tabasco sauce.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deluxe laulau

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Basic or Simeon-style chili pepper water" for Tabasco sauce.

  • rmardel on June 27, 2022

    I've never had Lomi Salmon, but faced with a beautiful piece of salmon on an overwhelmingly hot summer day, it seemed time. I loved this dish! The salt massage and rest in the fridge firmed the flesh of the salmon just enough that it was toothsome, bright and fresh, and the combination of sweet onions and tomatoes enhanced the brightness, and the sense of coolness. I served the salmon on a bed of sliced avocado with some plain rice (tamaki haiga) on the side. This proved to be a very satisfying combination of soft and comforting flavors and textures. Will repeat.

  • bernalgirl on June 22, 2022

    I’ve never liked this dish in Hawai’i the recipe received good reviews on the Food52 cookbook club so it was a good no-cook option on a hot night. I followed the recipe and I LOVED it. We ate it with tortilla chips along with shrimp ceviche (in case I hated it) and a salad. My daughter and dad balked at salt-cured salmon so I flash cooked half the salmon in a hot wok and divided the tomato mixture. They loved it cooked. A keeper.

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