Lomi Lomi Salmon

The popular luau dish is named for the Hawaiian words for rub, massage, or knead. Traditionally, the salt is rubbed onto the salmon, and the salmon, onions, and tomato are then massaged together with your hands. We opted for a tidier preparation. Soaking the diced white onion mellows the flavor by taming its sharp bite.

Yield: 4 servings (serving size: 4 filled lettuce leaves)

Ingredients

• 1/4  cup  coarse sea salt
• 8  ounces  salmon fillet
• 1/2  cup  finely diced white onion
• 3  tablespoons  finely chopped green onions
• 1  cup  diced tomato
• 16  iceberg lettuce leaves

Preparation

Place salt and fish in a large zip-top plastic bag; shake bag to coat fish evenly. Chill 8 hours or overnight.

Remove fish from bag; rinse well. Soak fish in ice water 2 hours, changing water every 30 minutes. Drain well. Pat fish dry with paper towels. Dice fish; place in a large bowl. Set aside.

Soak white onion in ice water 15 minutes. Drain well. Add diced onion, green onions, and diced tomato to fish; toss gently to combine. Spoon about 3 tablespoons fish mixture into each lettuce leaf.

Nutritional Information

Calories:

113 (37% from fat)

Fat:

4.6g (sat 1.1g,mono 1.9g,poly 1.2g)

Protein:

13g

Carbohydrate:

5.1g

Fiber:

0.9g

Cholesterol:

29mg

Iron:

0.6mg

Sodium:

467mg

Calcium:

24mg