Lomi lomi salmon

Lomi salmon is a delicious preparation typical of the cuisine of the Hawaiian Islands, although its influence extends to various regions of Latin America due to migration and cultural exchange. In Hawaii, this dish is known as "Lomi Lomi Salmon" and is an essential part of traditional celebrations, especially during the "luau" feast. In other Latin American countries, such as Mexico and Peru, similar dishes are simply known as "salmon salad" or "marinated salmon," adapting to local ingredients and regional tastes. Its origin lies in the combination of fish preservation techniques with fresh ingredients, achieving a balanced, refreshing flavor suitable for warm climates.

This dish is characterized by the use of salted salmon that is shredded and mixed with fresh vegetables like tomatoes and onions, which provides a crunchy texture and a very particular acidic touch. Furthermore, it is served cold, making it ideal for sunny days. Its simple preparation along with its genuine flavor have made it a favorite for both festivities and daily consumption.

How to prepare Lomi Salmon

To begin, soak the salted salmon in cold water for 1 hour.

If the salmon is very salty, repeat the process to remove the excess salt.

Remove the skin and bones and shred the salmon with your fingers to obtain a soft texture.

Place the shredded salmon in a bowl and add previously chopped tomatoes and onions.

Cool the mixture to enhance the flavors and freshness of the dish.

Add crushed ice cubes just before serving to maintain the ideal temperature and provide freshness.

Ingredients: Salted salmon, tomatoes, green onions, round onion, and ice cubes.