Lomi Lomi Salmon

Method5 steps · about 1 hr 15 min

1. 1

   Step 1: Use the purchased ready-to-eat salted salmon (½ lb) intended for uncooked serving, keeping it refrigerated at 40°F (4°C) or below until preparation. Dice the half pound salmon, two medium tomatoes and one large sweet onion separately into small, pencil-eraser-size pieces. Chop the six green-onion stalks. Keep all the prepared ingredients chilled.

   Uses ½ lb ready-to-eat salted salmon suitable for uncooked serving · 2 medium tomatoes · 1 large sweet onion · 6 stalks green onion

2. 2

   Step 2: Put the one diced salmon-and-vegetable batch into a clean large bowl.

   Uses One diced ready-to-eat salted-salmon and vegetable batch

3. 3

   Step 3: Gently knead or fold the one collected batch until evenly mixed. The salted salmon seasons the salad; no extra salt is needed.

   Uses Collected diced salmon tomato and onion batch

4. 4

   Step 4: Cover and refrigerate the one mixed salad for about 1 hour to let its flavors combine. Keep it at 40°F (4°C) or below; this is a cold flavor wait, not a curing or cooking stage.

   Refrigerated flavor chill · 60 minUses One mixed lomi-lomi salmon salad

5. 5

   Step 5: Serve the chilled salad as a side dish for four people, keeping it refrigerated until serving. Add an actual optional splash of chili pepper water if wanted. Follow the salted-salmon product’s use-by and opened-storage directions; the one-hour chill does not extend its shelf life.

   Uses Chilled ready-to-eat salted-salmon salad · Chili pepper water as wanted for serving, optional