Upon returning from a recent, glorious week in Kona, I didn’t want to leave the island flavors behind. One of the dishes the family enjoyed the most on our trip was Lomi Lomi Salmon. Just when I thought I had done everything possible to salmon and steelhead, this incredibly simple dish delighted our taste buds.
Of course most of the other food served at the famous Royal Kona Luau was amazing, too, but I don’t have a staff available to help me cook 25+ dishes for my Hawaiian barbecue. If looking to bring some island flavors to your backyard gathering this summer, get your fingers ready to massage (lomi lomi in Hawaiian) your way to a delicious fish dish. Remember, no Hawaiian BBQ is complete without macaroni salad and a scoop of rice (I always use brown rice to boost the nutrient and fiber value of the meal).
If you’re wondering where the pulled pork in the photo came from, drop me an email and I’ll give you that recipe from my 2007, Grill It! Plank It! Wrap It! Smoke It! book. Aloha!
Lomi Lomi Salmon
2-3 cups cooked salmon or steelhead, chopped
1 cup sweet onion, diced
4 cups tomato, chopped
3 green onions, thinly sliced
1/2 lemon, squeezed
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Carefully remove all bones from fish. Dice onions and place in a colander, rinse under cold water 30-60 seconds. Chop tomatoes and drain off any extra liquid. Add fish, onion, tomatoes and seasonings to a large bowl and mix with hands. Fish will flake more as you gently massage ingredients. Refrigerate at least 30 minutes before serving.
Coconut Spinach
6 cups fresh spinach
1/2 cup coconut milk
1 teaspoon chicken broth concentrate
In a small bowl mix coconut milk and chicken broth concentrate (if using a bouillon cube-dissolve in hot water). Place spinach in a microwave-safe dish and toss with coconut milk mixture. Cook on high 2 minutes or until spinach wilts. Salt to taste.
