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Lomi-Lomi Salmon (Hawaiian Fish Salad) Salad
posted by TONI 05-24-98 6:22 PM
Lomi-Lomi Salmon (Hawaiian Fish Salad)
5 pounds salted Salmon*
4 to 5 large summer fresh and sweet tomatoes, diced
2 to 4 stalks green onion, minced including white parts
1/2 medium onion, finely minced
salt to taste, careful because of the salmon
* To make your own salted 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 refridgerator 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. 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. Ajust 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.
