We hadn’t planned on pouring rain all weekend. Then again, who thinks to throw a luau in October?! It was, however, Mo and Fred’s birthdays, so we had ample reason to celebrate island style. Roasted pig, lomi lomi salmon, chicken long rice, ahi poke, haupia, malasadas, halo halo, plus macaroni salad and Spam musubi to round it all out!
Growing up, my grandpa would cook up an entire Hawaiian feast on his own complete with tako poke made with octopus he had speared himself. My aunts, uncles and cousins would come over and we’d break out the compartmentalized paper plates to load up on the onolicious spread.
My absolute favorite luau dish is and always has been lomi lomi salmon. In Hawaiian, lomi lomi means “to massage,” which refers to the hand-mixing of salty raw salmon with tomatoes, sweet onions and crushed ice (to dilute the saltiness of the dish). I like to heap lomi lomi salmon over my entire plate, where it can mingle its oceanic juices into the kalua pig and rice.
lomi lomi salmon
like ocean in your mouth
1/2 lb fresh salmon
5 tomatoes, diced into small cubes (salsa-sized)
1 medium sweet onion, diced into small cubes
8 green onion stalks, diced
1 cup crushed ice
Salt salmon heavily (coat it) and chill in fridge overnight. Rinse salmon the next day and dice into small cubes. Combine salmon with tomatoes and onions; mix by hand until well incorporated. Chill thoroughly. Add ice just before serving.
Serves 6 as a side.