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Lomi Lomi Salmon

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This authentic Hawaiian Lomi Lomi Salmon features delicate salt-cured salmon gently massaged with fresh tomatoes and onions for a bright, refreshing appetizer. Traditionally served in crisp lettuce cups, this dish balances the rich salmon with crisp vegetables and citrus notes. The careful preparation process creates a perfectly seasoned dish with balanced flavors and textures—an impressive yet straightforward way to bring tropical island cuisine to your next gathering.

Ingredients

1/4 cup coarse sea salt
8 ounces salmon fillet
1/2 cup finely diced white onion
3 tablespoons finely chopped green onions
1 cup diced tomato
16 iceberg lettuce leaves

Directions

Place salt and fish in a large zip-top plastic bag; shake bag to coat fish evenly.
Chill 8 hours or overnight.
Remove fish from bag; rinse well.
Soak fish in ice water 1 hour, changing water every 30 minutes.
Drain well.
Pat fish dry with paper towels.
Dice fish; place in a large bowl.
Set aside.
Soak white onion in ice water 15 minutes.
Drain well.
Add diced onion, green onions, and diced tomato to fish,- toss gently to combine.
Spoon about 3 tablespoons fish mixture into each lettuce leaf.

Servings

Yield: 4 servings (serving size: 4 filled lettuce leaves).

Nutrition Facts

Nutrition Per Serving - Calories: 110; Total Fat: 4.5g (Saturated Fat: 1g); Cholesterol: 15mg; Sodium: 800mg; Total Carbohydrates: 6g (Dietary Fiber: 2g, Sugars: 3g); Protein: 12g

*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.

🧑‍🍳 The Cook: Carol Jancsi 🔑 Keywords: appetizers, salmon, fish
🗂️ Categories: 🐟 Fish & Seafood
📚 Cookbooks: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Recipe #423 was added on August 10, 2008 and last updated on October 19, 2021.

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