Lomi Lomi Salmon
by Ray Ching
- 1 lb salted salmon
- 4-5 large tomatoes chopped
- *optional Hawaiian Chili pepper water or small amount of Spicey V-8
- 2 medium Maui onions, chopped
- 2 bunches green onions, chopped
Soak salmon in water for 2-3 hours, changing water several times. Drain and remove skin and bones. Shred salmon with fingers. Place fish, tomatoes and onions into bowl. Refrigerate until well chilled. Top with thin layer of cracked ice and green onions approx. 1hr prior to serving. If unsalted salmon is used, rub fish with Hawaiian salt and let stand overnight. Rinse and soak in water 1-2 hrs.
Stumble it!