Page 21 - MidWeek - Jan 19, 2022

JANUARY 19, 2022 MIDWEEK 21
AWNewsworthy Way To Bake Fresh Salmon
e’re welcoming a familiar face for then-U.S. Rep. Colleen Hanabusa. After here in Hawai‘i to the kitchen. five years on Capitol Hill, she moved back to Ashley Nagaoka anchors Hawai‘i Hawai‘i and in 2017 rejoined KGMB, this time
News Now’s First at Four newscast and the as a member of the Hawai‘i News Now team.
popular midday roundup show This Is Now. After graduating from college, Ashley went on to become a reporter and producer at KGMB.
BROTHER RYAN’S SALMON
She serves her community on numerous boards and youth programs and has a very busy schedule so we were thrilled to include her this season. Ashley shares very person- al recipes that represent her mom and dad, and brother Ryan, including his take on pot- luck-worthy salmon.
The Kaua‘i native then moved across the country to Washington, D.C., where she worked as press secretary and spokeswoman
LANAI
You can watch episodes of “Cooking Hawaiian Style,” pre- sented by Aloha Mortgage Ad- visors at Ka Laʻi Aloha Estate, on OC16 channels 10 and 1012, as well as nationwide via Life- Style Network, FNX Network, Roku and Hawaiian Airlines in- flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiian- style.com.
Ingredients:
• 2 1/2-pound salmon slab • 1 pocho sausage
• 1 block kamaboko
• 1 onion
• 1 tomato
• 2 cups mayonnaise • garlic salt, to taste • pepper, to taste,
• furikake, sprinkle
• unagi sauce
Directions:
Preheat oven to 350 degrees. Dice entire pocho sausage, kamaboko, onion and tomato into cubes. Put ingredients into a mixing bowl and add mayonnaise. Season salmon slab on sheet tray with gar- lic salt and pepper. Spread mayonnaise mix generously on top. Sprinkle furikake over the whole fish. Cover with foil and bake at 350 degrees for about 15 minutes. Drizzle with unagi sauce. Serves 6.
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