Wednesday, November 20, 2002


Salmon salad
packs some heat

Dishes prepared by Kent Kam of the Honolulu Fire Department in the "Firefighters Cookoff" held on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. Here is his winning dish. All the recipes may be found on the Web site,

Blazing Salmon Salad

1-1/2 pound salmon fillet
1 bunch fresh watercress
4 roma tomatoes, sliced
>> Marinade:
1/2 cup EACH shoyu and sugar
3 cloves garlic
Grated ginger, green onions and lemon juice, to taste
>> Blazing Glaze:
5 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon lemon juice
1 Hawaiian chile pepper
>> Salad dressing:
1/4 cup EACH soy sauce, sugar and sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds

Combine marinade ingredients and marinate salmon 1 hour in refrigerator. Combine watercress and tomatoes.

Combine glaze ingredients in saucepan, bring to a boil, then lower heat and reduce by half.

Grill or sauté salmon to medium rare. To serve, toss salad in dressing. Place fillet on top of salad and drizzle with Blazing Glaze.

Nutritional information unavailable.

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