A Light, Ginger-laced Seafood Salad

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Wednesday - September 21, 2011

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Born in Sierra Leone and raised on the islands of Kauai and Oahu, Dr. Jon Magnussen started composing music in high school. Since then, his music for the concert hall, drama, dance and film has been commissioned and performed by organizations such as the American Ballet Theatre, Chamber Music Hawaii, Ebb and Flow Arts (Maui), Hawaii Theatre, Oahu Choral Society and the New Juilliard Ensemble.

Magnussen recently contributed music to the awardwinning State of Aloha film, directed by Anne Misawa and produced by UH-Manoa’s Academy for Creative Media. He earned his master’s and doctoral degrees from the renowned Juilliard School in New York, and was artist-inresidence at Princeton University for seven years. Magnussen is thrilled to be back home in the Islands helping to prepare the next generation of Hawaii-grown artists for a future in music. While he recently taught at UH-Manoa, he has accepted a challenging and exciting position to develop a comprehensive music program for UH-West Oahu’s new campus in Kapolei.

This column is dedicated to Jon Magnussen.

Ginger is underground stem of a plant native to Southeast Asia and is cultivated in most tropical countries. It is known for its aromatic and medicinal properties. It is mentioned in ancient Chinese and Indian writings and was known to the Greeks. The Romans imported it more than 2,000 years ago. Toward the end of the 13th century, it was used in Europe, where it was highly prized as an aphrodisiac.

Chopped ginger root can be made into a tea: Add 1 teaspoon of chopped ginger root to a cup of water, and boil for about 3 minutes. Strain and cool.

POACHED SPICY SHRIMP AND SCALLOP SALAD

* 1/2 pound shrimp, peeled and deveined
* 1/2 pound scallops
* 1 pound mixed greens
* 1/2 cup julienne-cut carrot
* 1 tablespoon chopped cilantro
* 1 tablespoon chopped green onion

Poach shrimps and scallops in boiling water until done, about 5-7 minutes depending on the size; cool. Refrigerate for about two hours.

To assemble the salad, toss greens with carrots and seafood. Dress and toss lightly. Garnish with chopped cilantro and green onion.

Makes four servings.

For Dressing:

* 9 garlic cloves
* 6 tablespoons fresh lime juice
* 4 Thai chilies (remove stem)
* 2 tablespoons minced ginger
* 4 tablespoons chopped lemongrass
* 4 tablespoons chopped cilantro
* 4 tablespoons fish sauce
* 3 tablespoons sugar

Blend dressing well in a food processor and set aside.

Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” haas taught nutrition in the Kapiolani Community College culinary arts program. Email .(JavaScript must be enabled to view this email address)

(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.)