Lomi-lomi salmon
| Alternative names | Lomi salmon; kāmano lomi |
|---|---|
| Type | Poke |
| Course | Side dish |
| Place of origin | Hawaii |
| Main ingredients | salmon, onions, tomato |
| Variations | lomi ʻōpae, lomi ʻōpelu |
| Similar dishes | Poke, pico de gallo, poisson cru, ceviche, lomi oio |
Lomi-lomi salmon (or lomi salmon) is a side dish in Hawaiian cuisine containing salted salmon, onions, and tomatoes. Its origin is similar to poisson cru. It resembles pico de gallo not only in appearance, but also in the way it is often consumed: as an accompaniment (or condiment) to other foods, in this case poi or kalua pork.
Hawaiians of yesteryear would probably not recognize the contemporary version of this dish served today. However, it is seen today as a quintessential side dish when serving traditional Hawaiian foods or at traditional lū‘au festivities. While salmon is not a fish found in Hawaiian waters, and onions and tomatoes are not "pre-contact" foods, lomilomi salmon is still embraced as an ethnic Hawaiian dish. It is appropriate that dish should be known popularly by its hapa name "lomi salmon" rather than "lomi kāmano".
A similar dish called lomi ʻōpae (ʻōpae lit. "shrimp") uses dried shrimp in place of salted salmon and was made popular by singer Henry Kapono.