• 1 1/2 lb salmon fillets
• 3 medium tomatoes
• 1 small onion (pref. Maui)
• 3/4 cup lime juice
• 1/8 t. Tabasco sauce
• 1 t. sugar
• 1 t. pepper

Day One

1. Lay salmon on bed of salt in glass dish, cover with more salt.

2. Put in refrigerator overnight.

Directions

Day Two

1. Wash off salt & dice or shred the salmon.

2. Peel & dice tomatoes and onion.

3. Mix with salmon & add other ingredients.

4. Toss lightly and chill.

5. Serve by placing bowl onto bed of ice to keep chilled.