Fresh ingredients
star at Beau Soleil

Here are recipes for the dishes prepared by Chef Moumen El Hajji of Beau Soleil restaurant on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Grilled Chicken Breast &
Vegetables with Tomato Salsa

2 whole chicken breasts, deboned
Salt and pepper, to taste
4 or 5 asparagus spears
4 or 5 whole shiitake mushrooms

Tomato Salsa
2 yellow Hauula tomatoes, chopped
2 tablespoons chopped garlic
1/2 bunch of cilantro, chopped
1/2 teaspoon cumin
Salt and pepper to taste

Salt and pepper the chicken breasts to taste. Grill them to desired doneness.

Meanwhile, blanch the asparagus and shiitake mushrooms. Drain.

Prepare the salsa. Mix together the tomatoes, garlic, cilantro, cumin and salt and pepper to taste.

Arrange the chicken breasts and vegetables on plates and serve with the salsa on the side.

Makes 2 servings

Ahi and Salmon Tartar

2 cups finely chopped fresh raw sashimi-grade ahi
1 cup finely chopped fresh raw sashimi-grade salmon
1 small sweet onion, chopped
1/4 cup capers, chopped
1/4 cup pine nuts
3 tablespoons olive oil
Juice of 1 lemon

Mix together all ingredients and serve on toasted French bread or beds of mixed greens.

Makes 2-3 appetizer servings.

Poached Salmon with
Black Bean and Corn Relish

4 salmon fillets
1 cup chopped assorted fresh herbs (such as basil, rosemary and thyme)

Black Bean and Corn Relish
3 cups cooked black beans
1 cup fresh corn kernels (or frozen sweet corn)
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 cup chopped fresh cilantro
2 tablespoons cumin
1 cup lime juice (or vinegar)
Salt, to taste

Place the chopped herbs in enough water to cover the salmon. Bring to a simmer and add the salmon fillets. Poach the salmon for approximately 2 to 4 minutes.

Mix all the relish ingredients together and serve on a bed of greens alongside the salmon.

Makes 4 servings.

Nutritional information unavailable.

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