Jo Anne Sugimoto Recipe


By Jo Anne Sugimoto sugarnspicetedibears

Recipe Rating:
 1 Rating

Jo Anne's Story

All time favorite dish for potlucks here in Hawaii. There is never any left to take home! :+)


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

Directions Step-By-Step

Place salmon filets in large baking pan.
Layer lup chong and sliced onions over the filets.
Cover with mayonnaise, breadcrumb and parmesan cheese.
Cover the pan with foil.
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.
Remove from oven and let sit for 5 to 10 minutes. Serve with hot rice. Enjoy! <><

About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 10
  • 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