By Request

By Kekoa Catherine Enomoto

Wednesday, May 27, 1998

By Craig T. Kojima, Star-Bulletin
Wayne Minami serves his "secret" recipe salmon nitsuke,
a perfect potluck dish. Minami gets every bit of flavor out the
fish, using the bones and trimmings to enrich the flavoring
sauce before adding the prime fillets of salmon.

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Taking potluck
isle style

A pair of easy recipes produce
tasty take-along dishes

POTLUCK is an isle way of life. And with the summer season at hand for canoe regattas and other outdoor activities, here's a chance to combine exercise with a nightlong potluck.

It's the Relay for Life to benefit the American Cancer Society, Hawaii Pacific Division.

Wayne Minami, president of American Savings Bank, which co-sponsors the relay along with HMSA, shared his "secret" recipe for salmon nitsuke, for the cause.

The benefit also features a cancer survivors' first lap, a candle-lighting memorial, games, entertainment and door prizes from 7 p.m. June 13 through 7 a.m. June 14 at Kapiolani Park.

Ten other benefit relays take place at Kailua, Kapolei and Wahiawa on Oahu, the Big Island, Maui, Molokai and Guam. Potential potluckers can sign up for the Relay for Life by calling 595-7544. Then come on down with potluck dish, walking/ running shoes and sleeping bag.

"You can't beat the ocean-caught fish," says Minami, who brings back king salmon in June and silver salmon in August from twice-yearly fishing trips to Alaska. "You catch it and eat it that day and it's unbelievable."

He adds that he uses the whole salmon head in his dish for flavor, "although some people don't like the eyeballs."

Two recipes follow for Dave Young, who requested easy potluck dishes.

Salmon nitsuke

2 medium-size fresh whole salmon, filleted, reserving fish trimmings

Sauce:
1/3 to 1/2 cup brown sugar or to taste
1/4 cup soy sauce
1 bunch green onions, white part only, chopped
1 to 2 tablespoons fresh ginger, minced

Slice salmon fillet into cubes, about 3-1/2 pounds total.

In a pot, combine sauce ingredients and bring to a boil. Add salmon trimmings and, if desired, the salmon heads for added flavor; cook.

Cool mixture and remove bones.

Reheat, add cubed fillet and cook just until done. Makes 9 (6-ounce) servings.

Approximate nutritional analysis per serving: 380 calories, 19 g total fat, 4 g saturated fat, 105 mg cholesterol, 520 mg sodium.*

Mom's baked beans

From Larry Hedge of Weatherford, Texas

53-ounce can pork and beans
5 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon Worcestershire sauce
1 tablespoon mustard
3 tablespoons ketchup
5-1/2 tablespoons molasses
3 tablespoons brown sugar
4 slices bacon, cooked, drippings reserved

Saute garlic, onion and bell pepper in a small amount of bacon drippings until tender. Combine onion mixture and remaining ingredients (except bacon) and pour into 9-by-13-inch casserole dish. Top with bacon slices and bake at 400 degrees for 30 to 40 minutes. Serve with fried chicken or ham and potato salad. Makes 6 to 8 servings.

Approximate nutritional analysis per serving: 309 calories, 5 g fat, 16 mg cholesterol, 995 mg sodium.*

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.