Tomato And Green Onion Salad With Salmon Aka Lomi Lomi Recipes

Steps:

• Please note that this recipe takes 36 hours to complete.
• Begin curing the salmon the day before. Combine the salt and sugar and mix well. In a shallow nonreactive container which is large enough to accommodate the salmon fillets in a single layer, spread half the salt/sugar mixture, reserving the balance. Lay the salmon fillets on top of the mixture and use the rest of the salt/sugar mixture to completely cover the fish fillets. Cover and refrigerate for 24 hours to salt-cure.
• Early the next day, microwave the limes in a small bowl to release the essential oils, and set aside until they are just cool enough to handle. Soak the salmon fillets in cold water to remove most of the salt. Rinse and dry the same non-reactive container in which you cured the salmon. Place the fillets in the container and squeeze the lime juice over, cover and refrigerate for 6 to 8 hours to allow the acids in the lime juice to chemically cure the fish.
• Dice the lime cured salmon into small cubes, keeping in mind that the completed salad will resemble the texture of salsa. Add red onion, scallions, and tomato and gently fold in. Season, to taste, with black pepper and chill.
• Transfer salad to serving dish and sprinkle with fresh dill.

Steps:

• In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Steps:

• Mix tomatoes and onions and place in a glass container on ice until ready to serve.
• When ready to serve, drain the veggies and save liquid for soup.
• Discard the ice (use to water plants).
• Mix in salmon, and serve on lettuce or other green leaves.
• Top with salt and pepper.
• (You can add salt earlier if you want the tomatoes to lose more of their liquid.).

Steps:

• In a large bowl, mix together salmon, tomatoes, onions and salt.
• Refrigerate until ready to serve. Right before serving, add crushed ice.
• ***NOTE*** Please taste your salted salmon before making this recipe. If it's too salty, you have to soak it over night in cold water. If it's not salty enough, add more salt. Also, some people (like my father) like to add some spice to this, so, you could add some Hawaiian red chili peppers, or red pepper flakes to kick it up a bit.

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.