Instructions: Combine chopped tomatoes, green pepper, green onions, yellow onions, green chilies, lemon juice and salt. Blend; cover tightly and chill.

For salmon, have ready a large heavy pan with a steamer rack. Place a double layer of cheesecloth on the rack. Place the salmon on the cheesecloth (cut slightly larger than rack). Place the bay leaves, peppercorns and several thin lemon slices on fish. Have the water simmering. Do not let water touch the cheesecloth. Cover the pan or wok with lid; steam for 10 minutes. Check to see if fish flakes easily, if not steam for a minute or two longer. Do not overcook.

Gently pick up salmon by the cheesecloth "handles" and remove fish to a large bowl. Cover and chill.

To serve, place lettuce leaves, attractively arranged, on serving dish. Place a serving of salmon on lettuce leaves and a serving of lomi-lomi sauce to the side of the salmon. Serve cold.

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