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Lomi salmon with avocado, fresh and healthy dish
Refreshing Hawaiian-style salmon salsa with creamy avocado chunks

Lomi Salmon with Avocado

Author: Flavelo
Recipes
Lomi-Lomi salmon is a classic Hawaiian side dish, named after the word for 'massage'. Traditionally, salted salmon was massaged by hand with tomato and onion. This modern version adds avocado, which softens the intensity of the salty fish and acidic lime with its creaminess. This is not so much a salad as a fresh, tropical salsa, perfect with toast or on its own.
🕒 Prep Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine International (Hawaii inspired)

Ingredients

Equipment Needed

  • Sharp filleting knife
  • Mixing bowl

Allergen Information

⚠️ Fish

Instructions

1 ✓

Place the salmon in the freezer for 15 minutes (this makes it easier to slice), then dice into 1x1 cm cubes.

Tip: Cold fish is firmer and doesn't squash while cutting.
2 ✓

Cut the avocado in half, remove the stone, and dice the flesh into similar-sized pieces as the salmon.

Tip: Drizzle immediately with a little lime juice to prevent browning (oxidation).
3 ✓

Finely chop the red onion and chilli. Tear the coriander leaves.

Tip: The crunch of the onion provides a good contrast to the soft fish and avocado.
4 ✓

In a bowl, gently toss the salmon, avocado, onion, chilli, and coriander together.

Tip: Don't mash the avocado; keep it chunky.
5 ✓

Pour over the olive oil and the remaining lime juice, season with salt and pepper. Stir loosely.

Tip: The salt draws juices from the vegetables, which mixes with the oil to form a delicious dressing.
6 ✓

Place in the fridge to rest for 15 minutes before serving.

Tip: During this time, the flavours blend and the fish texture firms up from the acid.

Recipe FAQ

Is the fish raw?
Yes, but the salt and lime 'cook' (denature) the proteins, similar to ceviche. Use only fresh, sushi-grade salmon!
How long does it keep?
Due to the avocado, it browns quickly, so it's best eaten within 1-2 hours.

Ingredients

  • 200 g Fresh salmon fillet (skinless, sushi grade)
  • 1 Ripe avocado
  • 1 Red onion (small)
  • 1 Chilli pepper (optional)
  • 2 tbsp Fresh coriander
  • 2 tbsp Lime juice
  • 2 tbsp Olive oil
  • 1 pinch Salt (coarse sea salt is best)
  • 1 pinch Freshly ground pepper