This recipe is adapted from "Island Cooking" by Bonnie Tuell, home economist for the Maui Electric Company. I believe that the book was published in the 1960s, though I can't tell for certain from my fading photocopy. I have adapted the recipe to use lox (lachs for the Norwegians amongst you) in place of Hawai'ian salt salmon, which I have been unable to find on the mainland. Family rating: 4/5, David's rating: 4/5. This is a delightful dish, and no lu'au is complete without it.

1/4 Pound Lox, Diced	-Or Walla Walla), Diced
1 Large Ripe Tomato, Diced	1 Ice Cube, Crushed
1/2 Small Sweet Onion (e.g. Maui	Salt, To Taste

The original recipe uses Hawai'ian salt salmon, a product that I've been unable to find in western Washington. Salt salmon must be soaked in water over night, with frequent water changes to reduce the salt content. When I naively tasted my first lomilomi salmon, my impression was that it was made with salty lox, hence the substitution

Combine salmon, tomato, onion, and crushed ice in a bowl. Lomi (mix) together with your hands until ingredients are well mixed. Mix in salt to taste (should be slightly salty), and store in refrigerator until ready to serve. The ice should melt a bit, so that the lomilomi is slightly watery.

I sometimes omit the crushed ice. It isn't as authentic, but I find that the tomato contributes enough liquid without it.