PUBLISHED: 4:44 PM on Wednesday, September 26, 2007
Recipe of the WEEK: Miso-Bronzed Salmon with Jicama-Daikon Salsa and Sake Beurre Blanc
4 salmon steaks

¼ c. miso, preferably red or brown

juice of 1 medium orange

2 T. honey

1 lb. jicama, 1 lb. daikon radish, peeled, diced ¼"

1 small red bell pepper, roasted, peeled, seeded, diced ¼"

1 poblano chile, roasted, peeled, seeded, diced ¼"

1 T. garlic, finely minced

1 T. ginger, finely minced

1 T. fresh cracked black pepper (or szechuan pepper)

1 T. sesame oil

¼ c seasoned rice wine vinegar

juice and zest of ½ lemon

½ tsp. Chinese five spice powder

1 T. butter

2 T. finely minced shallots

¼ c. sake

¼ c. seasoned rice wine vinegar

1 tsp. soy sauce

1 tsp. dijon mustard

1 stick (4 oz.) cold, unsaltedbutter, cut into ½ " pieces

Combine miso, orange juice and honey. Marinate salmon.

Combine next 10 ingredients. Set aside to allow flavors to blend, or refrigerate up to 8 hours ahead of service.

Sauté shallots in 1 tablespoon butter until softened. Add sake, vinegar, soy sauce and dijon. Reduce by half. Turn heat to very low and whisk in butter one piece at a time. If fish marinade is thick, wipe some off carefully with paper towel. Grill or broil fillets until surface turns brown. Bake for 10-15 minutes until done. Spoon some beurre blanc on each plate, and top with fillet. Garnish with salsa.

As prepared for Chez Alaska Cooking School by Derrick Snyder

This Week at Chez Alaska Cooking School

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