der Klang von Zuckerwatte

Daydreams in the Grass…


Do you remember? Back in the old days our world was so simple. Our real problems seemed so small to us and our little worries were so meaningful. We used to lie in the grass, giggling, arms and legs outstretched, and holding hands. And we stared into the sky, carefree. We counted the fluffy clouds that passed by and lovingly bickered about if that one looked more like a rabbit or like a unicorn. On that day our biggest concern was if there still was some ice cream in the freezer and that we had to leave for home eventually. We made plans for our future that should never happen this way, built castles in the air out of dreams and wishes whilst understanding each other without words.

Much time has passed since then and we have not seen each other for so long. I wonder how you are. Are you happy? Did one of your dreams from back then actually come true? I hope life was good to you. And I keep on hoping we will see each other again some day. And then we will go into the garden, sit in the grass, and watch the clouds pass by – just as we used to. We will understand each other without words whilst we will indulge in this summery salad out of ripe, handpicked tomatoes, salmon, and spring onions on a bowl of rice. The dish opens our hearts, consoles us about all the years that have passed and tastes like carefree vacation at the sea. And for dessert there will be ice cream. Of course!


Lomi Lomi Salmon – Hawaiian Salmon Tomato Salad with Spring Onions

Ingredients for 2 portions

  • 250 g fresh salmon fillet (sushi quality!)
  • 3-6 cherry tomatoes
  • 1 spring onion
  • 1/2 tsp salt
  • 1 pinch of chopped chili or chili flakes (or more if you like it hot)
  • 2 portions Japanese sushi rice
  • optional: a few drops of lime juice
  • optional: sesame

Skin the salmon and remove remaining bones. Wash it under running cold water and pat it dray. Cut the fillet into cubes.

Wash the tomatoes and spring onion. Cut the tomatoes in half, remove the pits and cut them into small cubes. Chop the white part of the spring onion into small pieces, cut the remaining green part into rings. Carefully mix all the ingredients in a bowl, cover it and let it rest in the fridge for at least one our.

Meanwhile prepare the rice – I personally prefer a rice cooker but you can easily make it in a pot. Serve the Lomi Lomi in a bowl with the still warm or already cooled down rice. And if you want, sprinkle the dish with a few drops of refreshing lime juice and sesame.

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