posted by TONI 05-24-98 6:22 PM
Lomi-Lomi Salmon (Hawaiian fish salad)
5 pounds salted salmon
3 to 4 large summer fresh and sweet tomatoes, diced
2 to 4 stalks of green onions, minced including white part
1/2 medium onion, finely minced
salt to taste, careful because of the salt salmon
Place a salmon fillet in a glass flat dish -like a 9x13" pan- and cover with salt. Add enough so that you can see a white layer, top and bottom. Cover and let sit in refrigerator for 2 to 3 days or even a week; providing the salmon in no more than 1/2" thick. The salt will remove the moisture from the fish and "cure" it.
To use: rinse and shred, make sure there are no bones at all.
Combine all ingredients.
Now comes the traditional part; you need to "lomi" the ingredients together. In Hawaiian that means to massage. Really, you need to partially mash everything together using your hand. Adjust seasoning to your taste. Add about 6 large ice cubes, mix and refridgerate while the ice is melting to form a "juice" to the salad.