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Lomi-Lomi Salmon

  • 3 pounds fresh salmon
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped pimento
  • 1 cup lemon or lime juice
  • 1 1/2 cups beer
  • 1/2 cup soy sauce
  • 1/2 teaspoon ground ginger
  • 1 garlic clove mashed
  • 2 tablespoons grated onion

Trim salmon and remove bones. Cutting diagonally, slice salmon into thin strips 3 to 4 inches long. Spread salmon, green pepper and pimento in a thin layer in a shallow pan. Pour lemon juice and 1 cup of beer over the fish so it is completely covered and all fish is below the level of the liquid. Let stand at room temperature until fish becomes a pale pink (the fish “cooks” in the acid marinade). Drain fish. Rinse with cold water. Drain again and lay pieces flat. Place a little of the marinated peppers and pimento at the end of each piece, and roll. Fasten with toothpicks. Mix soy sauce with remaining l/2 cup of beer, ginger, garlic and onion. Use as dip sauce with salmon.

Yield: 12 servings