PUBLISHED: 3:39 PM on Wednesday, May 23, 2007
Recipe of the WEEK
Fresh King Salmon with Dill Sauce
1/3 cup white wine vinegar

½ cup Dijon mustard

¼ cup packed light brown sugar

1 cup vegetable oil

Freshly ground black pepper to taste

3 tbs soy sauce

¼ cup chopped fresh dill sprigs

2 ½ to 3 pound whole salmon fillets with skin

Make a glaze and sauce:

Process together vinegar, mustard, and brown sugar. Add oil in a stream until emulsified and season with pepper and salt. Mixture may be made 3 days ahead and chilled, covered. Bring mixture to room temperature and whisk before proceeding. Transfer half mixture to a bowl and stir in soy sauce to make glaze. Whisk dill into remaining mixture to make sauce. Preheat oven to 450 degrees. Rinse salmon fillets and pat dry. Arrange skin sides down in pan. Brush salmon with glaze and season with pepper and salt. Bake salmon to a temperature of 130 degrees, or until just cooked through. Serve salmon warm or at room temperature with sauce. This week at Chez Alaska Cooking School

Wednesday, May 23, 2007 2:00pmAlaskan Seafood SafariInstructor: Derrick Snyder

Thursday, May 24, 2007 10:00amAlaskan Seafood SafariInstructor: Derrick Snyder

Friday, May 25, 2007 2:00pmSourdough Pancakes & TrimmingsInstructor: Heather Sincic

Friday, May 25, 2007 2:00pmHaving a salmon Sumptuous Savory SupperInstructor: Heather Sincic

Saturday, May 26, 20079:00amSourdough SpecialtiesInstructor: Gretchen Pence

Monday, May 28, 2007 11:00amA Cajun Cook's Alaskan Seafood & BeerInstructor: Gerry Donohoe