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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: March 18, 2000 Misoyaki Salmon 2 tablespoons Miso Paste 2 tablespoons Rice Wine Vinegar 1/4 cup Sake 1/4 cup Sugar 1/2 tablespoon Ginger, minced 2 Salmon Filets (6 ounces each) Coleslaw: Bean Sprouts Zucchini, shredded Carrots, chopped Red Cabbage, shredded Soy Mirin Syrup: 1 cup shoyu 1 cup Mirin 1 cup Sugar Salt & Pepper 1 tablespoon Ginger, minced Mix together miso paste, vinegar, sake, sugar and ginger. Pour mixture over salmon filets and marinade for a few hours or overnight. To cook salmon, place in a well-oiled wok or pan under medium heat, searing each side. Next, place in the oven for about 10 minutes at 425 degrees F or until baked well. Meanwhile, in a separate bowl, make coleslaw by combining listed vegetables and seasoning with the Soy Mirin syrup. Transfer to a serving plate and place salmon on top of coleslaw. Seafood Beignet On A Stick With Ginger Scallion Remoulade 2 cups Flour 1 tablespoon Cornmeal 1 tablespoon furikake Salt & Pepper, to taste 1 tablespoon Baking Powder 3 Eggs 2-3 cups Water 1/2 cup Celery, chopped 1/2 cup Onion, chopped Salmon Filets, skewered Shrimp (16/20 size), skewered Scallop (10/20 size), skewered Ginger Scallion Remoulade: 1/4 cup Ginger, minced 1 cup Green Onion, minced 1 tablespoon Lemon Juice 1/2 tablespoon Garlic, minced 1/2 tablespoon Dijon Mustard 1 1/2 cup Mayonnaise 1 tablespoon Salt & Pepper In a mixing bowl, combine flour, cornmeal, furikake, salt, pepper, baking powder, eggs, water, celery, and onions. Mix well, preferably with a whisk. Lightly dust the salmon, shrimp, and scallop skewers with flour. Next, dip the skewers into the bowl of batter, coating thoroughly. Deep-fry seafood assortment in a pan of oil until golden brown. Place on a serving plate layered with napkins to absorb excess oil. To make the remoulade, combine listed ingredients in a bowl and serve on the side.