| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Ethnic, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Lomi-Lomi relish: — |
| 2 |
|
Tomatoes — chopped |
| 1 |
|
Bell pepper — seeded and |
|
|
Chopped |
| 3 |
|
Green onions — sliced thin |
| 1/2 |
c |
Yellow onions — chopped |
| 3 |
tb |
Green chiles — chopped |
| 2 |
tb |
Lemon juice |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
~-- Salmon: --- 2 pounds Atlantic salmon 2 bay leaves 1 lemon -- thin
sliced 1/2 teaspoon peppercorns lettuce leaves lemon wedges
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 slightly larger than
rack). Place the bay leaves, peppercorns and several thin lemon slices on
fish. Have the water simmering. Do not let water touch the cheesecloth.
Cover the pan or wok with lid; steam for 10 minutes. Check to see if fish
flakes easily, if not steam for a minute or two longer. Do not overcook. 3.
Gently pick up salmon by the cheesecloth "handles" and remove fish to a
large bowl. Cover and chill. To serve, place lettuce leaves, attractively
arranged, on serving dish. Place a serving of salmon on lettuce leaves,
and, to the side, a serving of lomi-lomi sauce.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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