Food Network: Lomi Lomi Salmon

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Lomi Lomi Salmon
Copyright 2000 Television Food Network, G.P. All rights reserved

Ingredients
1 pound side of salmon, sliced 1-inch thick
Hawaiian or kosher salt
5 tomatoes, chopped
1 Maui onion, chopped
1 bunch green onions, chopped
2 red Hawaiian chiles, chopped
1 pineapple
1 lime, juiced
2 tablespoons macadamia nut oil
Fresh cracked black pepper, to taste
1 head butter lettuce, leaves separated

Directions
Cure the salmon in salt by putting a layer of Hawaiian salt in the
bottom of a glass dish. Lay a salmon in it and gently press down. Sprinkle more salt on top and rub

it all over the salmon. Top with even more salt, cover, and place in the refrigerator for 24 hours
to pull out the water. Table salt is not recommended for this process.
Rinse the salmon thoroughly in cold water to wash away a lot of the salt then blot dry. Cut the
salmon in cubes and place in a bowl and add tomatoes, Maui onion, green onion and chiles. Cut the
pineapple in half lengthwise. Make crisscross cuts in the flesh and scoop out the inside pineapple
chunks; add to the bowl. Squeeze in the lime juice, add oil and black pepper, then toss the mixture
to combine all the ingredients. Cover and chill for 1 hour. Scoop the mixture into the split
pineapple shell and display as a decorative bowl. To eat, spoon the salmon salad into a lettuce
cup.