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  Added: Feb 25, 2011  •  Visited (536)  •  Print version Print this recipe (16)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lomi Lomi Salad
What You Need:
  • ¾ pound salmon
  • 4 ripe tomatoes (about 1½ lb.)
  • tablespoons salt
  • 3 tablespoons lemon juice.
  • 4 medium-sized onions

  • How To Cook:
    1. Wash the salmon, pat dry, rub with the salt and sprinkle lemon juice on both sides; cover and place in the refrigerator for 12-24 hours, turning it once. The lemon juice will "cook" the salmon.

    2. Remove the bones and skin from the fish and cut it into pieces ¼ - ½ inch in size, or pull it apart with your fingers-in this way you will be sure to feel and remove any small bones.

    3. Peel and chop the tomatoes and add to the salmon.

    4. Wash and trim the onions and slice very thinly, using the tender part of the stem.

    5. Add more lemon juice and salt to taste, cover and again place in the refrigerator for .several hours.

    6. Serve very cold on lettuce or watercress.

    7. Alternatively, stuff tomatoes with the mixture.

    8. Serve as a first course for lunch or supper.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Oceania » Polynesia
    Dish » Salads
    Main Ingredient » Fish » Salmon
    Main Ingredient » Vegetables » Tomato
    Main Ingredient » Fruits » Lemon

     





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