Lomi-inspired cooked salmon, tomato and onion salad

Heat the oven to 375°F. Rub a small baking dish with the olive oil. Inspect the salmon for bones, remove any with clean tweezers, and place the fillet in the dish. Keep salad vegetables and their utensils separate from raw fish. Wash hands and clean the work surface after handling the fish.

Bake the salmon, beginning to check after 15 minutes. Use a clean food thermometer in the thickest part: the fish must reach 145°F. About 15–20 minutes is a planning estimate; continue cooking as needed to reach the temperature.

With clean utensils, separate the cooked salmon into several large flakes and transfer to a clean shallow container. Put it in a refrigerator at 40°F or below promptly; do not leave it on the counter to cool. Chill until the fish is cold throughout, checking with a clean thermometer for 40°F or below before mixing. Allow about 60 minutes for planning, and more time if needed; the temperature is the endpoint.

While the salmon chills, wash the tomatoes and green onion. Dice the tomatoes and onion and slice the green onion, using a clean board and knife. Refrigerate them in a clean covered bowl until the fish is cold.

Fold the cold cooked salmon, tomatoes, onion, green onion, salt and pepper together gently. Serve immediately as four side portions, or keep refrigerated at 40°F or below until serving.

Storage and recipe notes: Refrigerate leftovers promptly in shallow containers at 40°F or below, within 2 hours of cooking or serving (1 hour above 90°F). Keep the salad cold at 40°F or below. Discard portions left out more than 2 hours, or 1 hour when the air is above 90°F. This version uses cooked-and-cooled salmon. It does not provide a raw curing or salted-fish preparation method.