2 1/2 tbsp. Hawaiian sea salt (I like to use Alaea)
3-4 cups cold water
2 scallions, thinly sliced
2 tbsp. finely diced red onion
1 large ripe tomato, seeded and diced
1. Rinse the salmon with cool water and blot dry with paper towels. Sprinkle both sides with the sea salt and place into a shallow casserole dish. Cover with 3-4 cups of cold water to submerge; cover with plastic wrap and refrigerate a minimum of 4 hours to overnight.
2. Remove the salmon from the water, rinse, and blot lightly with paper towels to dry. Cut into 1/2" dice and place into a bowl.
3. Stir in the scallions, red onion and tomato and toss gently to combine. Taste and add more sea salt, if needed. Cover and refrigerate until ready to serve.
4. Serve cold (put the bowl over a bed of ice) with steamed white rice or lettuce on the side.