Lomilomi means "massage" in Hawaiian, and this dish is prepared by rubbing the ingredients between your fingers. Though lomilomi salmon is now considered luau fare, cookbook author Ann Kondo Corum says salted salmon was introduced to the islands by Westerners. This recipe is adapted from her book Ethnic Foods of Hawai'i (The Bess Press 2000). The best place to look for any items that seem obscure is an Asian market. If you can't find salted salmon -- a Japanese staple called shiozake that is like salt cod -- substitute lox.
Makes 5 servings
1 pound salted salmon or lox
3 large tomatoes, diced
1 small yellow onion, chopped
3 stalks green onion, chopped, both white and green
3 ice cubes, cracked
Soak salted salmon in cold water for 1 hour. Rinse and repeat if necessary to temper saltiness. Drain and pat dry. Remove skin and bones from salmon and shred with your fingers.
Place salmon in a bowl, add tomatoes and both onions and mix thoroughly. Chill for at least 2 hours.
Add crushed ice and mix thoroughly just before serving.
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