Salmon gets the low-fat treatment in this salad.

Salmon salad,
a tasty treat

"The Electric Kitchen" airing in August features chef Sky Ogata of Big City Diner with "Sandwiches, Salads and Sides."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

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,

Salmon Salad with Ponzu Dressing

3 cups mixed salad greens
3 cups baby greens
1/2 cup diced tomato
1/3 cup diced red onion
6-ounce salmon fillet, broiled or grilled
Tomato wedges
Cucumber slices
Lemon slices
1/3 cup Ponzu Dressing (below)

Arrange ingredients on a plate in order listed. Serve with Ponzu Dressing. Serves 4.

Ponzu Dressing

1 cup mirin (Japanese sweet wine)
1/2 cup sweet sherry
3 tablespoons shredded nori
1/2 cup soy sauce
1/4 cup lemon juice
2 teaspoons red pepper flakes

Heat mirin and sherry on medium heat for 4 minutes. Add remaining ingredients and continue cooking 1 more minute. Cool. Makes about 2 cups.

Nutritional information unavailable.

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