Going Wild For Savory Baked Salmon
Ron Brandvold, president and CEO, Easter Seals Hawaii, is looking forward to the Legacy of Serving gala, an April 20 fundraiser for Easter Seals Hawaii
PHOTO FROM RON BRANDVOLD
Ron Brandvold, recently appointed president and CEO of Easter Seals Hawaii, has nearly 30 years of volunteer affiliation with the organization that includes 12 years on its board of directors and two years as board chairman. He credits his parents for instilling values in him that led to his years of community service, and the support of wife Kelli to accept the challenge of becoming the organization’s CEO.
Ron says he and his new management team are focused on “creating an environment that fosters loyalty and pride among our staff, quality delivery of services across our programs, and sustainability that instills confidence in our many volunteers, donors and stake-holders.”
On April 20, Hawaii Prince Hotel Waikiki and Golf Club will celebrate its 25th anniversary by hosting a gala event, with proceeds to benefit autism spectrum disorder (ASD) programs and services at Easter Seals Hawaii.
This gala celebrates the “Legacy of Serving” embraced by both organizations.
Ron explains, “We are profoundly grateful to Hawaii Prince Resorts for designating us the beneficiary of proceeds from this anniversary gala dinner.”
For more information about the dinner, call Kelly Ikeda Ellis at 529-1709, ext 1163. For more information about Easter Seals Hawaii, visit easterseals.com/hawaii.
Kelli Brandvold provides this family recipe that has encouraged their kids to eat more fish, and has inspired an appreciation for salmon.
Wild-caught Alaskan salmon has been shown to be the lowest in contaminants, including pesticides and organic pollutants.
Salmon is rich in Omega-3 fats, and has been associated with decreased risk of several types of cancer when consumed at least once a week.
Salmon is an excellent source of high-quality protein containing all of the essential amino acids, and it contains vitamins A, D, B6 and B2. It also supplies niacin and riboflavin, calcium, iron, zinc, magnesium and phosphorus.
TERIYAKI FURIKAKE SALMON
• 2-3 pounds salmon fillet (use wild-caught salmon, if possible)
• Yoshida Teriyaki Marinade
• nori furikake
• mayonnaise, to taste (may use light mayonnaise.
Optional: For a little zest, mix some wasabi into mayo)
Preheat oven to 300 degrees.
Pour Yoshida sauce in baking pan (about 1/4-inch deep). Place salmon in pan and brush with mayonnaise, (a nice layer to keep fish moist). Pour Yoshida sauce over salmon (don’t drown it), then sprinkle furikake.
Bake, covered with foil, for 20-25 minutes, then broil uncovered for 10 minutes.
Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.
