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| Lomi
Salmon |
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| Salmon: 1/2 lbs. Fresh King Salmon Filet 3 T. Hawaiian or Kosher Salt Lomi: 1-1/2 lbs. Roma Tomatoes, seeded and coarsely diced 3/4 lbs. (about one medium) Sweet WalaWala Onion, peeled and finely diced 1 bunch Green Onions, thinly sliced (about 1/4-inch slices) Roll Salmon Filet (with skin attached) in Salt until coated. Place Salmon (skin down) in shallow dish. Pour any remaining salt over salmon. Cover and place in refrigerator for a day or two. Remove from fridge and rinse away, discard salt from filet. Dice salmon into 1/4-inch morsels. (salmon should be salty, otherwise add a little salt) Combine salmon with remaining ingredients in large mixing bowl. Liquid will form. Keep refrigerated and enjoy. **The trick to this recipe is in getting good salmon. If you can get fresh, salted salmon (like you can in Hawaii), you've got it made. Else you'll need to make your own, as I have illustrated here. Give it a try and let me know how it turned out! |
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