Fresh Flavors
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s
morning news on the first and third Thursdays of each month. Sponsored by HMSA.
These recipes were demonstrated on Sept. 20, 2007.
For more recipes, visit Island Scene Online.
Feta Couscous with Pine Nuts
2 cups water
1 cup couscous
1 tsp. sea salt
1/3 cup olive oil
1/2 cup pine nuts
1 cup halved cherry tomatoes
1/3 cup chopped green onion
2 Tbsp. lemon juice
1/3 cup feta cheese
Boil water and stir in couscous, salt and olive oil. Remove from heat immediately,
cover and let stand 5 to 8 minutes. Fluff with a fork and break up any clumps. Cool
slightly and add pine nuts, cherry tomatoes, green onion and lemon juice; stir gently
to combine. Fold in feta cheese. May be served warm or cold.
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Grilled Salmon w/Strawberry Mint Cucumber Salsa
4 – 6 skinless wild salmon fillets, about 6 oz. each
Strawberry Mint Cucumber Salsa
1 English (seedless) cucumber, finely chopped
1 green onion, thinly sliced
1 Tbsp. thinly sliced fresh mint leaves
3 – 4 Tbsp. seasoned rice vinegar
2 cups hulled and diced fresh strawberries
Combine cucumber, green onion, mint, rice vinegar and strawberries in a bowl. Mix
gently to combine, being careful not to bruise strawberries. Refrigerate.
Grill salmon (seasoning not required) until desired doneness, being careful not
to overcook. Serve salmon topped with desired amount of salsa.
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