Slow-Roasted Lomilomi Salmon

I knew for the Hamakua Springs Tomato Contest that I wanted to try something with slow-roasted tomatoes, but to use them in an atypical way. Traditional lomilomi salmon is the perfect balance of salted salmon, fresh tomatoes and onions. This recipe is a much richer variation, intensifying and featuring the tomatoes through slow roasting. Serve as a pupu--it's too rich to handle in large quantities.

Slow-Roasted Lomilomi Salmon
Serves 6.

• 3/4 lb. salmon fillet
• 1 c. coarse sea salt
• 2 lbs. tomatoes
• 1 T. unsalted butter
• 1/2 maui onion, coarsely chopped
• 1 T. sugar
• 1 scallion, thinly sliced
• creme fraiche
• crostini or crackers

At least a day in advance
Place salmon in a ziplock bag and add sea salt. Gently massage the salt into the fillet. Refrigerate 1-2 days, massaging every 8-12 hours.

Day of service
Bring a large pot of water to a rolling boil and drop in the tomatoes for 20-30 seconds until the skins begin to split. Remove tomatoes from the pot and rinse under cold water until cool enough to peel. Peel and core. Discard seeds and dice the tomatoes. Set aside.

Melt the butter in a skillet over medium low heat. Add chopped onion and sugar then cook for 20 minutes, stirring frequently, until the onion is caramelized and golden brown. Remove from heat and allow to cool.

Rinse the salmon thoroughly to remove all excess salt then dice.

Gently combine salmon, tomatoes, caramelized onion and sliced scallions. Top with a dollop of creme fraiche and serve with crostini or crackers.

This recipe took third place in the Hamakua Springs Tomato Recipe Contest condiments and preserves category.