Jun 28, 2018

Easy Broiled Salmon

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Salmon was introduced to Hawaii by western sailors many years ago, and has grown in popularity ever since. The most common use for salmon here would be for lomi lomi salmon. Lomi lomi salmon is similar to poke, in that it is cut into small cubes and cured in salt instead of soy sauce. This dish is now a classic and integral part of most Hawaiian parties and gatherings, such as traditional luaus, and can be considered a Hawaiian ethnic food alongside poi, kalua pig, poke and laulau.

Most fresh salmon found in Hawaii is imported from the U.S. Pacific northwest, the Atlantic, and even as far away as New Zealand, but it is also very popular here right out of a can. It's one fish that you can always find in our small grocery stores here on the island of Moloka'i, alongside ahi tuna and mahi mahi. Salmon is also very popular served raw in sushi bars here in Hawaii. I love the stuff, who wouldn't, beautiful color, velvety texture, buttery flavor, and it's good for you because it's packed with omega-3 fatty acids and calcium.

Another simple way to serve this beautiful fish is to broil it with all of the flavors of the islands.

Hawaiian Broiled Salmon
1 green onion, minced
2 tablespoons Tamari sauce
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
2 tablespoons honey
1/2 teaspoon red pepper flakes, or to taste
3 cloves of minced garlic
1 tablespoon minced fresh ginger
4, 1/4 pound pieces of salmon, or 1 1/2 pound
   single piece of salmon with the skin on.
1 teaspoon toasted sesame seeds (optional)

Cooking spray
Heavy foil

Start by running a sharp knife along the bottom of the fillet to remove the salmon skin. Meanwhile, remove any bones from the salmon by running your finger over the flesh and pull the bones out with tweezers. If using one large piece of fish, cut it up into 4 pieces.

Whisk minced green onion, Tamari sauce, vinegar, lime juice, honey, red pepper flakes, minced garlic and fresh ginger in a medium bowl until the honey is dissolved. Place 4 pieces of skinned salmon in a zip-loc freezer bag. Add the sauce and refrigerate; let marinate for 30 minutes, turning the bag half way through.

Move shelf in oven 6 to 8 inches from the broiler. Preheat broiler on high. Line a small baking pan with heavy foil and coat with cooking spray.

Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil salmon until cooked through, 7 or 8 minutes. Garnish with toasted sesame seeds if desired. Serve with a cucumber tomato salad with dill, or toasted Jasmine rice, and snow peas.

Makes 4 servings.

Jun 11, 2018

It's June... Mango Season In Hawaii!

June is the beginning of mango season here in Hawaii. What better way to celebrate than to prepare a shrimp recipe where mango is the star. I love this recipe because it allows the sweet juices of mango to mingle with locally grown large shrimp, coconut, and fresh lime juice for a sweet taste of the tropics.

Sweet Mango Coconut Shrimp 
with Toasted Jasmine Rice

2 tablespoons canola oil
1/2 cup chopped red onion
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1/4 teaspoon chili oil, or sriracha (chili paste) to taste
1 pound large raw, deveined shrimp with tails removed
1 large, fresh mango, peeled and cubed
4 cups toasted jasmine rice, for serving (recipe below)
1/2 cup toasted, sweetened shredded coconut for garnish
1/2 cup chopped green onions for garnish
1 large lime, quartered

In a large dry skillet over medium heat, toss coconut until just toasted. Remove coconut to a small bowl. In the same skillet, heat up oil over medium heat. Add red onion and sauté, until softened, about 3 minutes. Add garlic, soy sauce, fish sauce, lime juice, chili oil, and stir. Add shrimp and toss to combine, about 3 minutes until the shrimp are pink and cooked. Now stir in the mango chunks, until warmed and juices release.

Serve over a bed or hot toasted jasmine rice, sprinkled with toasted coconut, and green onions. Squeeze lime just prior to serving.

Makes 4 servings.

Toasted Jasmine Rice
2 tablespoons olive oil
1/3 cup thinly sliced shallots
1 cup uncooked jasmine rice
1 3/4 cups unsalted chicken stock or water if you don't have stock
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf
1/4 cup finely chopped fresh flat-leaf parsley for garnish

Heat oil in a medium saucepan over medium-high. Add shallots; sauté 3 minutes. Add rice; cook 2 minutes, stirring to coat. Add stock, salt, pepper, and bay leaf to pan with rice; bring to a boil.

Reduce heat; cover, and simmer 16 minutes or until liquid is absorbed. Remove pan from heat; let stand covered for 5 minutes. Discard bay leaf. Sprinkle with parsley to garnish.

Makes 4 servings.