I made a proper Hawaiian luau for my birthday, and the farmshare came in handy with tomatoes and onions for the lomi lomi salmon and greens for coconut braised “vegetarian luau.”
Lomi Lomi Salmon
Lomi salmon is kind of like Hawaiian ceviche, traditionally served as a side dish at luaus, but it’s also great with chips or on a bagel with cream cheese!
1 small fillet very fresh salmon
1 cup kosher salt (or you can begin with salmon that has already been salt cured)
3 large ripe tomatoes, diced small
1/2 sweet onion, minced
3 green onions, sliced thin
additional salt as needed
If salt curing your own salmon, begin 3 days in advance. Rinse the salmon and pat dry. Spread 1/2 the salt in the bottom of a small glass dish, just big enough to fit the salmon in. Cover the salmon with remaining salt, wrap the dish well in plastic wrap and refrigerate for 3 days. The salt will pull moisture out of the fish.
Remove the salmon, rinse off salt, and pat dry. Dice the salmon into small cubes and mix in both onions and the tomatoes, squeezing the lime juice over the mixture. Let sit in the fridge for 30 minutes to let the salt from the salmon begin to permeate the vegetables. Taste and add additional salt as needed. My favorite way to eat this is with sticky rice and poi.
Chicken, Squid or Tofu Luau
Another simple Hawaiian dish, this consists of greens (traditionally luau leaves or taro leaves) braised in coconut milk, often with chicken or squid. I made it vegetarian, and it was just as good!
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 large bunches greens (chard, collards, kale, taro, spinach)
– 1 can coconut milk
salt and pepper to taste
Saute the onion and garlic in a little oil until soft. Add the greens and toss until wilted. Stir in the coconut milk and let simmer until greens are tender – for tender greens like spinach or chard, this could be just a few minutes, but for heartier greens like collards, this could be as much as 30 minutes or more. Add salt and pepper to taste. Serve with sticky rice.