posted by TONI 05-24-98 6:22 PM
Lomi-Lomi Salmon (Hawaiian fish salad)
-similar to a ceviche-
1.5# salted salmon
(to make your own: 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 le
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.
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
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.
Return to Mimi's Archive Page