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Remove skin from salmon. Lay salmon on bed of salt in glass dish and gently press down. Sprinkle more salt on top and rub it all over the salmon. Top with
even more salt, cover with plastic wrap and place in the refrigerator for 24 hours to pull out the water. Table salt is not recommended for this process. The following day rinse the salmon thoroughly
in cold water to wash away the salt. Taste to check for saltiness. If too salty, soak in cold water for an hour – or longer, if needed. Blot dry and cut into ¼-inch cubes.
Mix tomatoes
and onions with salmon then add other ingredients. Chill until ready to serve, at least one hour. Serves 10-15 people.
Note: This recipe uses uncooked salmon that has been salt-cured. If you
cannot purchase salted salmon, directions are included for salting your own. This is served as a salad. Most people cannot tell they are eating fish and think it is salsa. Very tasty.
Submitted by: Barbara Ford of Jonesboro, Arkansas
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