This recipe is adapted from Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef (Ten Speed Press 1999). The Hawaiian word "lomi" means "to crush, massage or knead." The salt cures the salmon. Ingredients here are hand-tossed to gently blend flavors.
Serves 8-10
1/4 cup kosher salt or coarse sea salt
1 pound fresh salmon fillet
1 cup finely diced red or yellow onion
2 cups diced tomatoes
1/4 to 1/3 cup coarsely chopped green onions
Combine the salt and salmon in a large plastic bag or glass container. Coat the fish evenly. Refrigerate 8 hours or overnight.
Remove the fish. Rinse well. Soak the salmon in ice water for 2 hours, changing the water every half hour or so. Drain well. Pat the fish dry and dice it.
Place the salmon in a large bowl. Add the diced onions, tomatoes and green onions. Toss gently to combine. Serve slightly chilled.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))