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ELECTRIC KITCHEN

Fly with salmon sauté

The episode of "The Electric Kitchen" airing through the second half of January celebrates the Lunar New Year. Guests are Libby Lum, the 2000 Narcissus Queen, and Ban Chan, general chairman of the Narcissus Festival.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Mondays and 5:30 p.m. Wednesdays on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here is one of Chun's recipes. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Phoenix Salmon

3 teaspoons olive oil
1 pound salmon fillet
1 teaspoon grated garlic
1 teaspoon grated ginger root
1 teaspoon cornstarch
1 tablespoon wine or whiskey
1/4 teaspoon salt
Dash of Chinese five-spice powder
Dash of ground red pepper
1/2 cup chopped green onions

In a skillet over medium-high heat, heat 2 teaspoons of the olive oil; add salmon. Combine remaining 1 teaspoon of oil with the remaining ingredients; place over salmon. Cover skillet; reduce heat and cook until salmon is just done. Serves 2-3.

Note: Salmon may be steamed instead of fried.

Nutritional information unavailable.

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