This is the ideal dish to serve with poi. Every time I tried this in Hawaii, I never tasted salt or added seasoning. It was simple and natural.
4 oz raw salmon filet, skinned and deboned
1/2 c Hawaiian or Himalayan salt
2/3 c sweet onion, diced
1 c roma tomato, diced
1/4 c green onion, diced with white ends removed
Place salmon in a small container and coat both sides in salt, pressing the salt into the fish. Cover and refrigerate for 3 days, draining liquid daily. After the third day, rinse the fish well and soak in water for 20 minutes. Remove from water, pat dry and dice. Transfer to a bowl and toss with remaining ingredients. Serve cold with poi.