- 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
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.