Edible Hawaiian ferns called ho'i'o ferns normally form the base of this traditional Hawaiian salad; we've substituted fiddleheads, which add a bright, grassy flavor to the dish.
In an 8-inch square baking dish, spread half the salt in an even layer. Place the salmon over the salt and then sprinkle with the remaining salt, tossing to coat completely. Loosely cover the baking dish with plastic wrap, and then top the salmon with a small plate and then a 28-oz. can or weight. Refrigerate the salmon for 1 week.Uncover the salmon and rinse under water to remove the salt. Chop the salmon into ½-inch cubes and transfer to a large bowl.
Meanwhile, in a medium saucepan of boiling, salted water, cook the fiddlehead ferns until bright green and crisp-tender, 1 to 2 minutes. Drain the fiddleheads and transfer to a bowl of ice water to chill. Drain again, and transfer the fiddleheads to paper towels to dry thoroughly.Add the fiddleheads to the bowl with the salmon along with the tomatoes and onion, and toss until evenly combined. Season with salt and pepper, and refrigerate for 1 hour before serving.
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