Recipes provided by KHON Fox 2

BROADCAST DATE:   10/08/00

                                              SMOKED SALMON
                           From the Kitchen of:  Wayne Minami of American Savings Bank

3 lbs. salmon fillet with skin
hickory or alder wood chips
Smoked Salmon Brine
4 c. water
3/4 c. Hawaiian salt
1 c. brown sugar
1 Tbs. garlic powder

Cut salmon lengthwise.  Cut again into 4-6 inch pieces.

Soak salmon in brine overnight.

Remove salmon from brine and pat dry with paper towel.  Place in refrigerator uncovered for 24 hours.  This will seal the flesh so liquid from the fish will not leak out while smoking.

Place salmon on rack skin side down, placing thicker portions closer to heat source.  Smoke for 8-12 hours.  Belly portion will cook faster.  Remove when flesh is firm.

                                        SALMON LINGUINE
                       From the Kitchen of:  Wayne Minami of American Savings Bank

12 oz. linguine
1 lb. salmon, cut into 1" cubes
3 cloves garlic, minced
1 c. round onion, chopped
1/2 c. celery, chopped
1 c. mushrooms, chopped
1 Tbs. lemon herb seasoning
1 4 oz. bottle of capers
1 c. evaporated milk
1/2 block margarine
fresh dill

Cook garlic, onions and lemon herb in margarine.  Add celery and salmon.

When salmon is half cooked, add mushrooms, capers (including juice) and evaporated milk.  Heat mixture until it starts to bubble.  Do not boil or milk will curdle.

Pour mixture over cooked linguine.  Garnish with dill.

                             RICOTTA CHEESE PANCAKES
                          From the Kitchen of:  Wayne Minami of American Savings Bank

1 dozen eggs (take out some of the yolk for a healthier serving)
32 oz. ricotta cheese
1 c. flour
8 tsp. sugar
1 tsp. salt
1/2 c. vegetable oil

Mix well and cook on a 375 degree, non-stick griddle lightly sprayed with oil.  Use a hot griddle and turn pancakes over when small bubble pockets appear on surface.  Serve with assorted syrups:  raspberry, guava, passion fruit and maple.  Makes 16 pancakes.