Lomi Lomi salmon is usually served as a side dish, but you can just as easily plate it up for the main course. It’s a perfect meal for a hot, muggy evening when you can’t stand the thought of turning on the oven: you can cook the salmon in the morning when it’s cool, and then just let the dish chill in the refrigerator until you’re ready to pull it out and enjoy.


  • 1 lb. wild salmon, skinless, cut into small cubes;
  • 2 plum tomatoes, seeded and diced;
  • 4 scallions, thinly sliced;
  • ¼ cup fresh cilantro, chopped;
  • 1 jalapeño pepper, seeded and minced; (optional)
  • 2 tbsp. extra virgin olive oil;
  • Juice of 1 lime;
  • 1 tbsp. coconut oil;

Warm up the coconut oil and add the cubed salmon on a skillet placed over a medium high heat. Season to taste with sea salt and black pepper.
Cook for 2 to 3 minutes, until just cooked, and let cool down.
In a bowl, combine the tomatoes, the scallions, the cilantro, the jalapeño, the cooked salmon, the lime juice and the olive oil. Toss gently to coat everything, and serve cold.

Lomi Lomi Salmon


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