Lomi Lomi Salmon
Refreshing Hawaiian poke-style salad with diced salmon, tomato, and onion in a bright lime-soy dressing. Perfect as an appetizer or light meal served with crispy tortilla chips.
- Total time
- 15 min
- Servings
- 4
- Calories
- 220
- Protein
- 28g
Ingredients
- 1 lb salmon fillet, skin removed
- 2 medium tomatoes
- ½ medium red onion
- 3 tbsp fresh lime juice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- 1
Pat the salmon fillet dry with a clean paper towel, pressing gently to remove surface moisture so the salmon will absorb the dressing better.
- 2
Cut the salmon into 1/2-inch cubes by slicing it lengthwise into thin strips, then crosswise into cubes about the size of dice. Place the cubes in a medium bowl.
- 3
Cut each tomato in half lengthwise from top to bottom, then cut each half in half again, then dice the quarters crosswise into 1/2-inch chunks. Add to the bowl with the salmon.
- 4
Peel the red onion's papery skin and cut it in half lengthwise from root to tip. Place one half cut-side down and slice crosswise into thin half-moon shapes, then chop into 1/4-inch pieces. Add to the bowl.
- 5
Pour 3 tablespoons of lime juice, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil over the salmon, tomato, and onion.
- 6
Stir gently with a spoon until all ingredients are evenly coated with the dressing, taking care not to break up the salmon cubes. Stop when everything is mixed and glossy.
- 7
Let the salad rest at room temperature for 5 minutes so the flavors blend, or cover and chill in the refrigerator for up to 2 hours before serving.
Tools you’ll need
- paper towels
- sharp knife
- cutting board
- medium bowl
- spoon
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