Taste & Techniques

Here's a taste of fresh, local ingredients just for you! Embassy Suites - Waikiki Beach Walk serves a signature Hawaiian-Style Lomi Lomi Salmon omelet as part of its daily complimentary cooked-to-order breakfast for all guests.

This signature omelet offers an authentic taste of Hawaii to start the day. Along with a mouth-watering array of fresh fruits, muffins, and sausage, the Hawaiian-Style Lomi Lomi Salmon omelet combines three fluffy eggs with the traditional Hawaiian side dish of lomi lomi salmon - diced and salted salmon filet, combined with onions and tomatoes. Now, this is breakfast Hawaiian-style!

What exactly is lomi lomi salmon and how is it different from other salmon, you may ask? Typically, lomi lomi salmon is a side dish common in Hawaii, prepared by hand. The method of shredding or dicing and mixing raw, salted, diced salmon with tomatoes and sweet Maui onions, red pepper chili flakes and crushed ice is known as lomi-lomi or "to massage." The action of salting or "curing" the salmon is done prior to preparing this side dish so it makes the salmon tender, yet maintains its very fresh salmon flavor. Add this to an omelet and you have a breakfast you'll come back for again and again.

Maybe you'd like to try to make lomi lomi salmon at home and have a Hawaiian luau at your house. Here's a recipe to try:

Lomi Lomi Salmon
Food Network

1 pound side of salmon sliced 1-inch thick Hawaiian or kosher salt
5 tomatoes, chopped
1 Maui onion, chopped
1 bunch green onions, chopped
2 red Hawaiian chiles, chopped
1 pineapple
1 lime, juiced
2 tablespoons macadamia nut oil
Fresh cracked black pepper, to taste
1 head butter lettuce, leaves separated

Cure the salmon in salt by putting a layer of Hawaiian salt in the bottom of a glass dish. Lay a salmon in it and gently press down. Sprinkle more salt on top and rub it all over the salmon. Top with even more salt, cover, and place in the refrigerator for 24 hours to pull out the water. Table salt is not recommended for this process.

Rinse the salmon thoroughly in cold water to wash away a lot of the salt then blot dry. Cut the salmon in cubes and place in a bowl and add tomatoes, Maui onion, green onion and chiles.

Cut the pineapple in half lengthwise. Make crisscross cuts in the flesh and scoop out the inside pineapple chunks; add to the bowl. Squeeze in the lime juice, add oil and black pepper, then toss the mixture to combine all the ingredients. Cover and chill for 1 hour. Scoop the mixture into the split pineapple shell and display as a decorative bowl.

To eat, spoon the salmon salad into a lettuce cup.



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