¼ c. red onion, thinly sliced
½ c. rice wine vinegar
½ c. fresh spinach chiffonade
½ c. cabbage, chiffonade
½ c. mayonnaise
1 T. finely minced garlic
1 T. lemon juice
1 T. Dijon mustard
1 tsp. sambal oelek, orChinese red chili sauce
4 oz. salmon, minced
4 oz. rockfish or whitefish
1 c. grated cooked potato
1 green onion, thinly sliced
1 T. minced parsley
1 T. Worchestershire sauce
¼ tsp. salt
¼ tsp. pepper
1 c. dry breadcrumbs
3 T. vegetable oil
Soak red onion in rice wine vinegar for 1 hour to make it fluoresce. Drain. Toss spinach, cabbage and red onion together. Dress with a little rice wine vinegar. Stir together mayonnaise, garlic, lemon juice, mustard and sambal.
Mix together salmon, rockfish, potato, green onion and parsley. Whisk together Worchestershire, salt, pepper and egg. Pour over fish. Form into cakes. Chill for 1 hour. Saute. Arrange salad on plate. Top with salmon cake and garnish with dollop of sambal aïoli.
Prepared by Chef Derrick Snyder
This Week at Chez Alaska Cooking School
Introductory specials will begin October 17th -
Be the first to reserve a date with your special friends. Chef will give "hands-on" class for 4, 5 or 6 couples. Gourmet meals. Fix it and then sit down at a formal table to dine on your very own preparation. Looking ahead to the holidays? Be sure to call and reserve a night at Chez Alaska - up to 40 people.
Now offering a new fall class on Tuesday nights.
Real Food, Real Fast1-½ hours, $25.Call 789-0459 to register.
Size is limited.
For Class Schedules visitwww.chezalaska.com.