Try this Lomi Lomi Salmon #2 recipe, or contribute your own.Suggest a better description
From: firstname.lastname@example.org (Robert Foster) Date: Fri, 30 Jun 1995 18:21:16 GMT 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. FROM: THEODORE SEDGWICK (XPST31A) REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (457g)|
|Recipe Makes: 4|
|Calories from Fat: 41 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 58.2mg||18 %|
|Sodium 101.9mg||4 %|
|Potassium 1189.5mg||31 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 12.6g|
|Protein 26.3g||38 %|
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Calories per serving: 211
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