Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Tomatoes -- chopped |
| 1 \N | Bell pepper -- seeded and |
| \N \N | Chopped |
| 3 \N | Green onions -- sliced thin |
| ½ cup | Yellow onions -- chopped |
| 3 tablespoons | Green chiles -- chopped |
| 2 tablespoons | Lemon juice |
| ¾ teaspoon | Salt |
| 2 pounds | Atlantic salmon |
| 2 \N | Bay leaves |
| 1 \N | Lemon -- thin sliced |
| ½ teaspoon | Peppercorns |
| \N \N | Lettuce leaves |
| \N \N | Lemon wedges |
| \N \N | Lomi-Lomi relish: -- |
LOMI-LOMI RELISH
SALMON
1. Combine chopped tomatoes, the chopped green pepper, green onions, yellow onions, canned green chilies, lemon juice and salt. Blend; cover tightly and chill. 2. For salmon, have ready a large heavy pan with a steamer rack or a wok with steamer rack. Place a double layer of cheesecloth on the rack. Have the salmon cut into serving sized pieces (either 4 or 6 servings). Place the salmon on the cheesecloth (cut s To serve, place lettuce leaves, attractively arranged, on serving dish. Place a serving of salmon, and to the side, a serving of lomi-lomi sauce.
Recipe By : Jo Anne Merrill