Title: Steamed Salmon with Lomi-Lomi Relish
Categories: Fish Ethnic Salmon
Yield: 4 Servings

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
		Lomi-Lomi relish: --

~-- 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

From: Mike Key Date: 29 Apr 97 Recipes Ä

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