->Lomi Lomi Salmon <-

Yield: 4 servings

1 lb salt salmon

5 large ripe tomatoes

1 medium yellow onion; chopped

8 green onions

I usually scoop the tomato insides out with a large melon baller

attempting to keep the outside shell of the tomato as intact as

possible. Dice the removed insides and place the diced tomatoes

and their shells in the refrigerator while proceeding with the

recipe. Soak the salt salmon after cleaning. Change the soaking

3 to

hours of soaking remove all of the skin and the bones. Cut the

salmon into small pieces and placed in a bowl. Add the diced tomatoes

and also add the yellow onion which has been chopped into fairly

small pieces. Cover the mixture with ice cubes until ready to serve.

Chop the green onions very small and place them on top of the tomato

mixture that you will place in the tomato shells to serve. Just as

you serve the shells add a little crushed ice.