Braden Family Cookbook
Chuck Braden
LOMI
LOMI SALMON
Hawaiian traditional
- 2
pounds salt salmon
- 3
- 4
fresh tomatoes (about 1 pound), peeled seeded and diced
- 1 bunch green onions, chopped using about 4 inches of the green tops.
In
a bowl, place the salmon and cover with water, Soak overnight, or about 8 hours
in the refrigerator, changing the water 2 or 3 times.
(This is tough to do overnight)
Remove the salmon flesh from the skin and bones with your fingers, shredding by hand. In a bowl, combine the salmon, tomatoes and green onions. Chill well. Before serving, add 2 cups of crushed ice. Makes enough for 20 at a poi[1] supper.
