1 tsp. salt
1 tsp. ground cumin
1 medium green bell pepper, roughly chopped
½ bunch cilantro
½ bunch parsley, preferably flatleaf
¼ c. sherry vinegar or other wine vinegar (not balsamic)
½ c. olive oil
Combine all ingredients except olive oil in food processor, and puree into a smooth paste. With processor running, drizzle in olive oil in a slow stream to make sauce.
4 fillets salmon, each 6-8 oz., skin off
Salt and pepper
1 T. pure New Mexico red chili powder (mild)
Season salmon with salt and pepper. Dust fillets with chili powder. Pan sear in olive oil in a hot pan, turning once. Oven finish in pan, if desired. To serve, pool sauce on plate and top with salmon. Serve with potatoes and seasonal vegetables.
Prepared by Chef Derrick Snyder
This week at Chez Alaska Cooking School
August 9th ~ 8:50 a.m. and 5:30 p.m.Demonstration classes with salmon and halibut.
August 12th ~ 8:50 a.m. and 3:25 p.m.
Demonstration classes with sourdough and puff pastry salmon.
August 13th ~ 3:25 p.m. and 5:35 p.m.
August 21st ~ 10:30 a.m.Hands-on class...check online at www.chezalaska.com.