Salmon Salad (Ensalada de Salmon)

Bernice Ayala

• 1 (7.5-oz.) can pink or red salmon (reserve liquid)
• 2 heads Manoa lettuce
• 1½ med. ripe tomato, diced
• ½ c. Maui onion, sliced
• ⅓ c. water
• 2 T. vegetable oil
• 1½ tsp. shoyu
• 2 to 3 dashes Tabasco sauce

Gently remove salmon from can, saving the liquid and setting it aside. Remove bones and skin from salmon and break into bite-size pieces. Remove lettuce leaves and discard core. Wash leaves, shake off water and break into pieces. Place the lettuce in a bowl; add salmon, tomatoes and onions, then add reserved salmon liquid, water, vegetable oil, shoyu and Tabasco sauce. Fold gently, to toss. Serve with hot rice. Serves 2 to 3.