[ HAWAII'S KITCHEN ]

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Island-style BBQ
salmon is featured

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This dish was prepared by Clifton Kaholokua, of the Sheraton Moana Surfrider's Banyan Veranda Restaurant, on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Island Style BBQ Salmon

4 salmon fillets
6 baby bok choy, blanched

>> Marinade:
1/4 cup soy sauce
1/8 cup minced onions
1 tablespoon chopped cilantro
1-1/2 teaspoons liquid smoke
1/2 teaspoon chopped garlic
Dash of chili flakes
2 cups vegetable oil

>> Corn Relish
3/4 cup fresh corn kernels
1-1/2 tablespoons olive oil
1 tablespoon EACH diced cucumber, minced red and green bell peppers, minced purple onion, chopped cilantro
1 tablespoon sweet chili sauce
1/2 teaspoon minced garlic
1/2 teaspoon lime juice
Dash of salt and white pepper

>> Butter Sauce
3/4 cup whipping cream
1/2 teaspoon chopped shallots
1/2 teaspoon vinegar
1/8 cup butter
Dash salt and white pepper

To make marinade, blend all ingredients except oil. Add oil slowly to incorporate. Pour over salmon and marinate 1 hour.

Meanwhile, make relish by combining all ingredients..

Remove fillets from marinade and sauté until cooked through.

To make butter sauce: Combine whipping cream, shallots and vinegar in a saucepan. Simmer until reduced to 1/4 cup, then remove from heat. Slowly stir in butter; season with salt and pepper.

To serve: Lay baby bok choy in middle of plate top with two pieces of salmon. Drizzle with sauce. Top with relish.

Nutritional information unavailable.

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