Fiddlehead ferns—the furled fronds of ferns, which grow wild in Hawaii's lush Waipi'o Valley on the Big Island—often appear in salads at luaus, tossed with everything from fish cakes to dried shrimp. Here, in a version from Tishia Spencer, an attendee of the Mock Chew family annual luau, simple cured salmon beefs up this refreshing side dish. If you can't find fronds, asparagus makes a nice alternative.
Featured in: A Hawaiian Family Meal
- One (1-lb.) skinless salmon fillet
- 1 cup kosher salt, plus more
- 6 oz. fiddlehead ferns, or asparagus cut into 2-inch lengths
- 9 oz. grape tomatoes, halved
- 1 Maui sweet or Vidalia onion, thinly sliced lengthwise
- Freshly ground black pepper