Lavender Lomi Lomi Salmon

A flavorful side dish with Macadamia Nut Crispy Allium Streusel, Fennel, Shiso, Hibiscus Dashi, and AKL Blossoms

by AKL Featured Chef Jason Raffin

Lavender Lomi Lomi Salmon

Recipe Inspiration

Embracing his new island home, this dish was an infusion of Chef Jason Raffin’s talent and his love for contemporary Hawaiian Cuisine.

From Lomi Lomi Salmon to his achievements in San Franciso and beyond, you can read more about Chef Jason Raffin, his culinary background and commitment to helping the community, in our Alii Kula Lavender Farm Local Chef Profile.

History of Lomi Lomi Salmon

Lomi Lomi Salmon is not an indigenous dish, as the ingredients are not native to Hawai’i. Despite that, it has earned its reputation as an island staple to other local dishes. You can find it on the menu at most Hawaiian celebrations like birthdays, graduations, baby luau (first birthday) and weddings. Prized variations of this dish have been passed down through generations of island families. It’s a part of Hawaiian history that serves as another great example of the melting pot of Hawaiian cuisine,

As more global exploration and expansion found its way to Hawai’i,  the face of the local culture and cuisine was forever changed.  First, Caption Cook brought onions to Hawaii in the late 1770s. Then, tomatoes were introduced in about 1790. Finally, in 1829, Hawaiian sailors brought salted salmon back to Hawai’i through the Hudson Bay Company.
Lomi in Hawaiian means to massage, knead, rub, work in and out. There is no massaging involved in this recipe. Instead, this name likely refers to how the flavors of each ingredient come together to produce a texture and flavor that is delicious, pleasant and easy to make.

What goes well with Lomi Lomi Salmon?

Lomi Lomi Salmon is traditionally served alongside Lau Lau, which involves a Native Hawaiian practice of wrapping a protein, like fish, beef or pork, in ti leaf and cooking in an imu. An Imu is an oven in the earth made with hot stones, banana leaves and fire.  A similar flavor to Lau Lau is Kalua Pork, which you will find served at luau events when visiting Hawai’i.  At home, you can serve Lomi Lomi with any protein, use it as a relish, or enjoy as a light meal.

Lomi Lomi Salmon in a hibiscus broth

Lavendar Salmon Lomi with Mac Nut Streusel

Chef Jason Raffin
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Ingredients
  

  • 3 oz Salmon
  • 1/4 Cup Salt
  • 1 Tbsp Dried Lavendar
  • 1/4 Cup Hibiscus
  • 2 Tbsp Katsuobushi
  • 1 Sheet Kombu
  • 1 Quart Water
  • 1 Tbsp Crispy Garlic
  • 8 Each Fennel Sliced Thin
  • 1 Tbsp Crispy Onion
  • 2 Tbsp Macadamia Nuts
  • 1 Each Lemon Zest
  • 2 Tsp Lemon Juice
  • 1 Tbsp Basil, Rough Chop
  • 8 Each Fresh Lavendar Flowers
  • To Taste S+P+Olive Oil

Instructions
 

  • With a motor and pestal grind salt with dried lavendar until full combined. Can use a robocoux or grind with makesift tools.
  • Cover Salmon with Salt mixture, Wrap in Plastic, and Add a plate on top to press down and refridgerate 2 days flipping twice daily
  • Wash Salmon and Let sit in fridge uncovered for 12 hrs
  • Toast macadamia nuts till golden brown and pulse in a robocoux with lemon zest, onion, and garlic until homogenous
  • Dice Salmon and toss with Salt, Pepper, Olive Oil, Basil, Fennel, and Lemon Juice
  • Mold onto plate and refridgerate
  • Add Kombu to Cold Water and Gently bring to simmer
  • simmer 20 minutes.
  • Turn off heat and add kombu and hibiscus
  • Steep 30 minutes and then strain
  • Season with salt and Cool
  • Remove Molded salmon from fridge and top with macadamia nut streusel
  • Add lavendar blossoms and pour the hibiscus dashi on the side to fill up bowl
  • Enjoy
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Lomi Lomi Salmon in a hibiscus broth
Lomi Lomi Salmon plated