Lomi Salmon (more commonly known as lomi-lomi salmon) is a side dish in Pacific Island cuisine. It is a fresh tomato and salmon salad, believed to have origins from the Polynesian Islands, and common today in Hawai'i. It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions (or sometimes green onion), and flakes of hot red chili pepper, with crushed ice. It is always served cold. The name Lomi-Lomi Salmon is taken from the method of preparation. The shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingredients by hand (lomi-lomi is Hawaiian for "to massage").Lomi - Lomi Salmon is a traditional side dish also now a classic at modern tourist attraction Hawaiian lū‘aus, and it is said to complement traditional Hawaiian food consisting of sashimi, raw diced Ahi (tuna) poke, kalua pig (baked about 6 hours in an underground oven known as imu- the whole salted with coarse salt pig stuffed with hot rocks) served over steamed cabbage and rice, laulau, poi, the Polynesian staple made from the mashed root of taro plant mixed with water and fermented for about up to 3 days, frequently called "Hawaiian Yogurt"