When I make salted salmon for lomi lomi I usually make a whole pound and toss half of it in the freezer for the next lau lau feast.
If you can’t get sweet onions, just soak them in cold water for 10 minutes. This step will mellow the onions and take away some of its bite.
SALMON (prepare at least a day ahead)
½ pound fresh salmon, cut into small cubes
1 ½ tsp. kosher salt
Dice up the salmon into small cubes and toss with salt. Cover and hold in the refrigerator overnight and up to 2 days.
ADD IN’S (it’s time to make the lomi)
3 large tomatoes, diced small
¼ cup sweet onions, chopped small
½ cup green onions, sliced small
1 - 2 cups ice
After the salmon has been salted and left to sit overnight. Mix together with the rest of the ingredients and hold in the fridge until ready to serve. As the ice melts the flavor will even out nicely.