Salmón Lomi Lomi

Ingredientes

• Kosher salt (about 5-6 cups)
• 8 ounces salmon, skinned and deboned
• 2 plum tomatoes, chopped
• 1/2 cup chopped onion
• 1/2 cup thinly sliced green onions

Preparación

1. 1

   Cure the salmon: Add the salt to a small baking dish until the bottom is covered. Place the salmon on top, and completely cover it with salt. Cover the dish tightly and refrigerate it for 24 hours. Editor's Tip: Be sure the salmon is completely surrounded by salt, so it cures evenly from every side.

2. 2

   Soak the salmon: Remove the salmon from the dish and discard the salt. Rinse off any excess salt, then place the salmon in a large bowl of cold water. Refrigerate it for three to four hours. Editor's Tip: The salt cures the salmon and firms up the flesh, but it also causes the salmon to taste very salty. Soaking it in cold water helps to balance the flavor, so the salmon tastes seasoned but not salty.

3. 3

   Combine and chill: Place the tomatoes, chopped onion and green onions in a medium bowl. Remove the salmon from the water and cut it into bite-sized pieces. Add it to the bowl, and gently stir everything together. Cover and refrigerate the mixture for eight hours or overnight so the flavors have time to meld before serving. Garnish it with chopped cilantro, if desired. Editor's Tip: Cut the salmon so it's roughly the same size as the chopped onions and tomatoes. The pieces should be small enough so you get a little of everything when you scoop it with a spoon.