Prep time: 10 minutes
Cook time: 15 minutes
-12 oz salmon filet
-Hawaiian salt or sea salt
-2 large, diced tomatoes
-1 cup large, sweet onion, diced
-2 tsp lemon or lime juice
-1 tsp sugar
-1/2 tsp pepper
Wash the salmon to prepare it to be cured. Pat dry the salmon then rub salt all over the fish and wrap it in plastic wrap. Place it on a plate to prevent any liquids from dripping or spilling.
Let it chill in the fridge for 24 hours or overnight.
Remove from the fridge and unwrap the salmon.
Wash off the remaining salt.
Remove the skin from the salmon and dice the salmon up into cubes or bite sized pieces. Add it to a large mixing bowl.
Dice up the tomatoes, green onions, and sweet onions and add it to the mixing bowl.
Add in the lemon/lime juice, sugar, and pepper. Toss everything together and serve it cold as a side dish with your kalua pork.