6 medium cloves garlic
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 21 10:30 a.m. Hands-on. Three hour class to feature a wonderful Southeast Alaska Seafood Adventure. Four seafood preparations and a dessert by Sharon Barton--newly returned from vacation with wonderful new ideas.
August 22 2:00 p.m. Hands-on. Seafood Safari by popular chef Derrick Snyder. Derrick is entertaining, witty and a wonderful chef. He will lead you through the preparation of 4 seafood dishes and a surprise dessert.
For registration of these wonderful hands-on experiences, call 957-0327 or visit www.chezalaska.com.