Recipes from July 5, 2007
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Broiled Salmon with Hamakua Ali’i Mushrooms & Horseradish Sauce
Broiled Salmon
1 lb. fresh salmon fillet, cut in 4 pieces
1 – 4 oz. Hamakua Ali’i mushrooms, sliced lengthwise
1/4 cup dry white wine or vermouth
2 Tbsp. finely chopped shallots
Salt and pepper to taste
Horseradish Sauce
2 Tbsp. light mayonnaise
2 Tbsp. light sour cream
2 tsp. fresh lemon juice
2 tsp. prepared horseradish
2 tsp. drained capers
1 lb. bag fresh spinach, blanched
Chopped parsley for garnish
Preheat oven to broil. Prepare a shallow roasting pan or baking dish
with nonstick pan spray. Place salmon fillets and mushrooms in pan.
Pour wine evenly over fillets and mushrooms. Sprinkle shallots over
the fillets. Season lightly with salt and pepper. Broil 3 to 5 minutes.
While fish is cooking, combine horseradish sauce ingredients. Transfer
salmon and mushrooms to a platter. Top with sauce and blanched spinach,
then garnish with chopped parsley. Makes 4 servings.
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Hamakua Pepeiao Cannellini Bean Salad
3/4 cup Hamakua Pepeiao (grill 1 minute over high flames or broil in oven 1 minute)
3/4 cup cannellini beans
1/3 cup medium diced sweet onion
1/3 cup medium diced celery
1/3 cup medium diced yellow and orange peppers
2 tsp. red wine vinegar
1/2 tsp. minced garlic
1 Tbsp. olive oil
1 large vine ripened tomatoes, 1/2 inch dice
Salt and pepper to taste
In a mixing bowl, lightly toss all ingredients except tomatoes. Add tomatoes
and season lightly with salt and pepper. Chill until ready to serve. Makes 4 servings.
This is a nice salad that complements the Laupahoehoe Forest Burger.
Note: Pepeiao is a good source of protein, fiber and carbohydrates.
Medicinal uses: Pepeiao (black fungus) has a reputation in Chinese herbal
medicine for increasing the fluidity of the blood and improving circulation.
It is given to patients who suffer from atherosclerosis. Western medicine is
now investigating centuries-old claims made by Eastern sages and finding them
surprisingly accurate.
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Laupahoehoe Forest Burger
8 oz. extra lean ground beef
3/4 cup chopped Hamakua Pepeiao
1 cup finely chopped garbanzo beans
1 cup finely chopped spinach
1/4 cup finely chopped onion
1 large egg
2 tsp. minced garlic
Salt and pepper to taste
Combine all ingredients in a bowl and mix until thoroughly blended. Divide
mixture into four portions and form into round patties. Refrigerate at least
one hour before grilling. Cook patties on grill until done. Makes 4 servings.
Delicious with Hamakua Pepeiao Cannellini Bean Salad.
Note: Pepeiao is a good source of protein, fiber and carbohydrates. The spinach
is a good source for vitamin A. Cannellini beans add protein with very little fat.
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Chilled Aloun Farms Melon Bisque
1 ripe Aloun Farms cantaloupe
1/4 Hawaiian vanilla bean pod
1 cup plain low-fat yogurt
3 Tbsp. lemon juice
1/2 tsp. grated fresh ginger
Toasted sliced almonds
2 Tbsp. chopped mint
Slice cantaloupe in half, remove seeds and skin. Dice cantaloupe and puree in
blender. You should have about 1 to 1 1/2 cups. Split vanilla bean pod and
scrape seeds out with a knife. Place seeds in blender with yogurt, lemon juice
and ginger. Process until blended. Refrigerate until serving time. Pour mixture
into small bowls and garnish with toasted almonds and chopped mint. Makes 4 servings.
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