Lomi-lomi salmon

Lomi salmon (rarely now used commonly known as lomi-lomi salmon) is a side dish, a kind of ("da kine") fresh tomato salad mixed with diced raw salted or smoked salmon seafood typical of Polynesian islands believed to have origin around Hawaiian islands. It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions, as substitude or to add color green onions, and flakes of hot red chili pepper, with crushed ice. Always served cold. Lomi-Lomi Salmon name is taken from the method of preparation off shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingridients. Mixing is done by hand with a "massaging" (in Hawaiian) action, which gives the dish its name (lomi-lomi is Hawaiian for "to massage").

Ingredients:

   2 lb (1 kg)          "lomi-lomi" (massaged) or diced salted salmon
   10 - 12              ripe diced tomatoes,
    4                   Maui (sweet - gentle) onions, finely chopped
   12                   green onions, fine chopped     
    1                   hot chopped red chili pepper
    1 cup               crushed ice (6-8,  1" crushed ice cubes)
   might be also served with limu a delightful sea algae or even shoyu sauce.

The raw salted salmon might be substituted by smoked diced salmon. (Salted salmon comes with various degrees of saltiness, so it's a good idea to taste it before making this dish. If it's too salty, you need to soak it overnight in enough water to cover and then rinse it twice before using.)

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Lomi - Lomi Salmon is a traditional side dish also now a classic at modern tourist attraction Hawaiian [[lū‘au]s, and it is said to complement traditional Hawaiian food consisting of sashimi, raw diced Ahi (tuna) [[poke]`], kalua pig (baked about 6 hours in an underground oven known as imu- the whole salted with coarse salt pig stuffed with hot rocks) served over steamed cabbage and rice, laulau, poi, the Polynesian staple made from the mashed root of taro plant mixed with water and fermented for about up to 3 days, frequently called "Hawaiian Yogurt", pipikaula smoked beef, haupia a coconut pudding or jelly. Before contact with the western world, Hawaiians called their important feasts an 'aha 'aina, now known as lū‘au in Hawaiian. Lū‘au, in Hawaiian and other Polynesian languages, is actually the name of the taro leaf. Lomi-lomi salmon is classic and an integral part of a every Hawaiian party, or gathering luau and typical Hawaiian ethnic food. Lū‘au or feasts marked special occasions — traditional lū‘au] for the one-year-old baby, a graduation or wedding, the launching of a new canoe or another significant endeavor.

Best Hawaiian dish in Honolulu one can taste at famous Chef Sam Choys restaurant or a small restaurant in Waikiki known as ONO Restaurant ((delicious) asking for mixed Hawaiian plate which also includes Lomi-Lomi Salmon ONO HAWAIIAN FOODS local Restaurant: 726 Kapahulu Avenue Honolulu, HI 96816 (Honolulu / Kaimuki Area) Tel. (808) 737-2275 One of Oahu's best! Onolicious local grinds - laulau, kalua pig, lomi lomi salmon. 2002 & 2003 Ilima Award. [13]

The color red in the Hawaiian religion has ritual significance, and the ancient Hawaiians offered kumu, a red-colored fish, to the gods. Because of the pink color of the salmon flesh, the Journal of American Folklore speculates that lomi-lomi salmon is a substitute for kumu, which is not normally served at luaus nowadays. [14]