Lomi Lomi Salmon

Step 1

Pat the salmon fillet dry with a clean paper towel, pressing gently to remove surface moisture so the salmon will absorb the dressing better.

Step 2

Cut the salmon into 1/2-inch cubes by slicing it lengthwise into thin strips, then crosswise into cubes about the size of dice. Place the cubes in a medium bowl.

Step 3

Cut each tomato in half lengthwise from top to bottom, then cut each half in half again, then dice the quarters crosswise into 1/2-inch chunks. Add to the bowl with the salmon.

Step 4

Peel the red onion's papery skin and cut it in half lengthwise from root to tip. Place one half cut-side down and slice crosswise into thin half-moon shapes, then chop into 1/4-inch pieces. Add to the bowl.

Step 5

Pour 3 tablespoons of lime juice, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil over the salmon, tomato, and onion.

Step 6

Stir gently with a spoon until all ingredients are evenly coated with the dressing, taking care not to break up the salmon cubes. Stop when everything is mixed and glossy.

Step 7

Let the salad rest at room temperature for 5 minutes so the flavors blend, or cover and chill in the refrigerator for up to 2 hours before serving.