A Crabby Salmon

Sam Choy
By Sam Choy
Wednesday - May 11, 2005
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This week on Sam Choy’s Kitchen we treat teacher/mom Carey Constantino to the following delicious meal.

CRAB CRUSTED SALMON

salmon filet

salt and pepper, to taste

• garlic salt, to taste

• 1 1/2 cups mayonnaise

• 3 cups sweet bread

croutons (or toasted bread crumbs)

For Crab Spread:

• 1 1/2 cups crab meat, shredded

wasabi paste, to taste

• 3/4 cup mayonnaise

• 2 tablespoons Aloha Shoyu

• 2 tablespoons minced garlic

salt and pepper, to taste

Preheat oven to 350 degrees. Season the salmon with salt, pepper and garlic salt. Spread mayonnaise on seasoned salmon. Layer on the sweet bread croutons (or bread crumbs). In a separate bowl, combine crab, wasabi paste, mayonnaise, shoyu and garlic. Spread crab mixture over croutons and season with pepper. Bake for 35-45 minutes.

ASIAN PILAF

• 1 cup basmati rice

• 1 cup water

• 1 tablespoon butter

• 2 tablespoons minced garlic

Bring ingredients to a boil and simmer for 20 minutes.

PAN ROASTED VEGETABLES

• 3 tablespoons olive oil

• 1 large carrot, rough chop

• 1 yellow squash, rough chop

• 1 zucchini, rough chop

• 1/2 head cauliflower, rough chop

• 1/2 kabocha squash, large cubed

• 1 medium red onion, rough chop

salt and pepper, to taste

garlic salt, to taste

garlic, minced

In a heated pan, add oil. Add hard vegetables first (carrots, cauliflower) then add rest of vegetables (kabocha, zucchini, squash and red onions). Season vegetables with salt, pepper, garlic salt and garlic. Stir over medium heat until done.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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