Salmon dish is
tasty as it is quick

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These dishes were prepared by Ryan Day of the Ala Moana Hotel on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Miso Crusted Salmon

4 salmon fillets (about 5 ounces each)
1/2 cup olive oil
>> Miso crust:
6 tablespoons miso
5 tablespoons sugar
5 tablespoons mirin
3/4 teaspoon lemon juice
1/4 cup sake
>> Stir-fry:
1/2 cup EACH minced garlic and ginger
1 cup snap peas
1/2 cup bean sprouts
1 cup julienned red bell pepper
2 cups baby bok choy
Salt and pepper, to taste

Preheat oven to 350 degrees. Whisk crust ingredients together.

Sear salmon in olive oil 1 minute per side. Coat each fillet on 1 side with miso crust. Bake 3 minutes or until medium/well.

To make stir-fry: Sauté garlic and ginger. Add snap peas, bean sprouts, red bell pepper and bok choy. Cook 3 minutes. Season with salt and pepper.

Serve fish with stir fry and steamed rice. Serves 4.

Grilled Portobello Sandwich

6 portobello mushrooms
6 focaccia rolls, halved
6 butter lettuce leaves
1 cup alfalfa sprouts
>> Sundried Tomato Pesto
1 cup sundried tomatoes
2 tablespoons garlic, minced
1/4 bunch cilantro
1/4 cup olive oil
Salt and pepper, to taste

To make pesto: Drain tomatoes and purée in a food processor with cilantro and garlic. Slowly pour in olive oil and purée. Season with salt and pepper. Refrigerate.

Grill or broil mushrooms for 3 minutes per side. Grill rolls, cut sides down (or broil, cut sides up). Spread rolls with pesto and fill with mushroom, lettuce leave and sprouts. Serve with french fries, chips or cole slaw. Serves 6.

Nutritional information unavailable.

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