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
Real Food, Real Fast ~ October 2nd
Snacks for a Super Bowl Sunday...or any other day, for that matter.
6:30 p.m. October 2nd...Come for a hands-on experience making appetizers, and then eat what you make! Call 957-0327 to sign up for this class. $25. Bring your spouse, child, friend, or come yourself!
For Class Schedules visitwww.chezalaska.com.