BAKED SALMON - LOCAL STYLE

Recipe Rating:
 1 Rating

Ingredients

3 lb filet of salmon
5 lup chong - chinese sausage or imitation crab meat
1 round onion - thinly sliced
3 c mayonnaise
2 c bread crumbs
1 c parmesan cheese, grated
pepper to taste

The Cook

Jo Anne Sugimoto Recipe
x3
Well Seasoned
Kaneohe, HI (pop. 158,302)
sugarnspicetedibears
Member Since Oct 2010
Jo Anne's notes for this recipe:
All time favorite dish for potlucks here in Hawaii. There is never any left to take home! :+)
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Directions

1
Place salmon filets in large baking pan.
2
Layer lup chong and sliced onions over the filets.
3
Cover with mayonnaise, breadcrumb and parmesan cheese.
4
Cover the pan with foil.
5
Bake at 350 degrees for 45 minutes, then remove the foil and bake for 15 more minutes or until the cheese is brown and melted.
6
Remove from oven and let sit for 5 to 10 minutes. Serve with hot rice. Enjoy! <><

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Comments

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user Jo Anne Sugimoto sugarnspicetedibears - Nov 4, 2010
Jo Anne Sugimoto [sugarnspicetedibears] has shared this recipe with discussion group:
Island flavor
user kim * Bakerella - Nov 5, 2010
Jo Anne ... your Hawaiian recipes sound so interesting! I'm new to the site and zeroed right into your recipes, and I'm looking forward to trying a few. Quick question: What is "lup Chong"? I've never heard of that. And the recipe calls for chinese sausage (OR) imitation crabmeat. Those are two very different ingredients. Which do you prefer for this particular recipe?
user Jo Anne Sugimoto sugarnspicetedibears - Nov 5, 2010
Aloha Kimberleigh, thank you for your comment and questions. I am glad that you have an interest in my recipes, that's great! ;-) Lup Chong is a chinese sausage that is packed in a vaccum plastic package and should in the asian or foreign food section of your grocer. Because of the type of packing, it usually is not chilled. Using either chinese sausage or imitation crabmeat give a choice to the person who is preparing the dish. Sometimes, here in Hawaii, I can't find one or the other. Both of them give a different flavor, but both are equally great. I guess, it would be a preference for what your palate likes, meat or seafood. I have tried both and both are welcomed by my guests.
Mahalo and Aloha!
Jo Anne
user kim * Bakerella - Nov 5, 2010
Thanks so much Jo Anne ... I'll try it using crabmeat since you say both are good and that is more redily available here. I appreciate your quick response: ) Have a blessed evening! ~Kimberleigh
user Jo Anne Sugimoto sugarnspicetedibears - Nov 6, 2010
Same to you, Kim! Thank you so much for your interest, it really means a lot to me. Take care God Bless! Jo

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