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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
water occasionally to drain off most of the salt. After 3 to 5
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.

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