The popular salmon luau dish called "lomi lomi" is named for the Hawaiian words rub, massage, or knead. Traditionally, the salt is rubbed onto the salmon, and the salmon, onions, and tomato are then massaged together with your hands. We opted for a tidier preparation. Soaking the diced white onion mellows the flavor by taming its sharp bite.

Recipe by Cooking Light March 2005


Credit: Randy Mayor

Recipe Summary

4 servings (serving size: 4 filled lettuce leaves)


Ingredient Checklist


Instructions Checklist
  • 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 2 hours, 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.

Nutrition Facts

113 calories; calories from fat 37%; fat 4.6g; saturated fat 1.1g; mono fat 1.9g; poly fat 1.2g; protein 13g; carbohydrates 5.1g; fiber 0.9g; cholesterol 29mg; iron 0.6mg; sodium 467mg; calcium 24mg.