Ingredients
- 1 cup diced salted salmon
- 5 medium tomatoes, diced
- 1 medium round onion, diced
- 1/4 cup thinly sliced green onions
- Sea salt
- 1 cup crushed ice
Directions
In a large bowl, cover the salted salmon with water and soak overnight. Drain and rinse the salmon.
In a large bowl add the diced salmon, tomatoes, onion, and green onion, and mix well. Add sea salt, to taste. Chill and just before serving add the crushed ice.
Chef's Note: if unsalted salmon is used, rub the salmon with sea salt or rock salt and let stand overnight, then use in the recipe.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By jodory
on December 31, 2011
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i tried this recipe at a party and everyone loved it. they all wanted the recipe. thank you
By chefthomashemmer
on April 14, 2011
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I tried this recipe, but I am a non salter!!! I used Yellowfin Red Ahi Tuna. You will find a more succulent better tasting tuna and an equal substitute for the Salmon. If I were to use Salmon I would have used Keta Salmon. It can be purchased from a sustainable fishery, and is more guaranteed to be healthy. It is uncommon in the lower 48 to salt cure a salmon, which is what Lomi Lomi is.
By youngturk
Granite Falls, WA
on August 02, 2009
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I used a fresh wild king salmon that had no color for this recipe (I forget what they call that anomaly; it's a little milder that wild orange salmon, but cheaper because restaurants don't want to deal with it and it was still great.
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