Braden Family Cookbook

Chuck Braden

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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.

[1]  Call me if you really need to know what a “poi” supper is!