Snow Goose Restaurant, Anchorage Chef Roberto Bonilla, Sous Chef Justin Kruger
Hand cut Alaskan Salmon Steaks (6 oz. cuts). Mark on grill five minutes on one side and two minutes on other side.
Thai Green Curry Sauce Ingredients 1 ounce butter
1 cup coconut milk
1 tbsp green curry paste
1 tbsp fish sauce
1 tbsp granulated sugar
1 tbsp lime juice
Salt to taste
Method Heat butter in pan, add coconut milk, then all rest of ingredients and let simmer for ten minutes.
Recommendation: Top with Peanut Sauce 2/3 cup crunchy peanut butter
1/4 cup soy sauce
1/2 tsp minced garlic
1 tbsp chopped green onions
2 tbsp sesame oil
1/2 tsp minced ginger
1 tsp brown sugar
1/2 tsp powdered ginger
1/2 tsp red pepper flakes
1 tsp chile-garlic paste
one lime
1 tsp fish sauce
Method Stir in pot set to low heat. Finished when peanut butter softens and thoroughly mixed. Add 1/4 cup water if needed.
Serve with sautéed spinach on the side. Set sauce pan to high, add white wine, diced bell peppers, butter, dash of garlic, chopped bacon, salt/pepper to taste, and stir till spinach is cooked.
Snow Goose Restaurant & Sleeping Lady Brewery
717 West Third Avenue, Anchorage, Alaska 99501
907-277-7727, www.alaskabeers.com
Snow Goose Restaurant, Anchorage 
