Lomi Lomi Salmon

Ingredients

Yield:

2 Servings

• • 2 each vine ripe 5x6 Kamuela tomatoes with the stem on
  • 3 tablespoons, ¼ inch diced Maui onion
  • 1 tablespoon, 1/8 sliced spring onions
  • 3 ounces salted king salmon fillet ¼ inch diced (smoked salmon is a good substitute)
  • 6 each shiso leaves
  • 3 each spring onion tips

Preparation

Difficulty:

Easy

Time:

20 Minutes

Total Time:

25 Minutes

1. 1. Take the tomato and with a tip of a paring knife make a small x just through the skin of the bottom, not too deep
   2. In a small pot of boiling water place the scored tomato with stem intact,submerged for 30 seconds
   3. Carefully remove the tomato and place it in ice water to cool them
   4. This process will help loosen the skin which you can peel away starting carefully at the cut that was made earlier
   5. When the tomato is peeled, cut the top end with the stem about a half inch slice, the slice will resemble a cover
   6. Hollow out the flesh of the tomato without damaging it, this will be the serving container for the finish dish
   7. Dice the flesh of the tomato into ¼ inch dice and place it in a small mixing bowl with the diced onions, sliced spring onions and diced salted or smoked salmon
   8. Gently mix the diced ingredients together and fill the tomato
   9. Chill well before serving
   10. Garnish with the spring onions tips and shiso leaves and the lid of the tomato