Spotlight Extras » Island Recipes

yield: 4-6 servings

Now here's a dish that's considered truly Hawaiian, although it could not have existed in ancient times. No salmon in those days, and no tomoatoes. Both these ingredients came to Hawai‘i with Western contacts. What is traditional about this dish is the preperation technique—lomi (or lomilomi), which is Hawaiian for press, crush, or massage. The idea is to massage the meat, to rub in flavor and tenderize, while removing some of the salt.

• 1/2 pound salted salmon
• 5 large ripe tomotoes, diced
• 1 cup chopped green onion
• 1 medium onion, finely chopped
• 1 cup crushed or shaved ice

Soak salmon in water for 3–4 hours; rinse well. Remove skin and bones; shred salmon into a bowl. Add tomatoes and onions; lomi or kneed untill mixed well. Chill thoroughly and add ice just before serving. Great with poi (mashed taro)!

Tip: To make your own salted salmon, sprinkle a piece of salmon with sea salt. Lomi (massage) salt into the fish and refrigerate overnight. The fish will cure and take on a salty flavor. Lox may be substituted for salted salmon in a bind.