[HAWAII'S KITCHEN]

BBQ salmon
without a grill

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This dish was prepared by Clifton Kaholokua of the Sheraton Moana Surfrider 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
2 Italian parsley sprigs
>> Marinade:
1/4 cups soy sauce
3 tablespoons minced onions
1 tablespoon chopped cilantro
1-1/2 teaspoons liquid smoke
1/2 teaspoon chopped garlic
Dash of red chili flakes
2 cups salad oil

>> Sweet 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 and chopped cilantro
1 tablespoon sweet chili sauce
1/2 teaspoon garlic, minced
1/2 teaspoon lime juice
Dash salt and white pepper

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

Combine all marinade ingredients except oil. Slowly add oil and whisk to combine. Pour marinade over salmon and marinate 1 hour.

Sauté salmon until done.

To prepare sauce: Combine cream, shallots and vinegar in a saucepan and simmer until reduced to 1/4 cup. Remove from heat and slowly stir in butter. Season with salt and pepper.

Combine relish ingredients; set aside.

To serve: Place 3 pieces bok choy on each plate and top with 2 pieces salmon. Drizzle sauce on and around salmon. Place corn relish on top of salmon and garnish with parsley.

Nutritional information unavailable.

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