Copper River Salmon 

Matanuska Valley Roasted Root Vegetables with a Roasted Garlic Aioli
by The Lakefront Anchorage, Chef Roberto Sidro

Copper River Salmon
Preheat oven to 400 degrees. Rinse salmon fillet in cool water and pat dry with paper towel. Place on foil-lined pan. Bake the salmon for 15- to 30 minutes, or until flesh flakes easily with a fork.

Root Vegetable Medley
Ingredients
1 to 2 carrots, peeled and trimmed
1 to 2 baby turnips, peeled
3 to 5 Yukon gold potatoes, scrubbed
          and cut lengthwise in quarters
1 large parsnip, peeled, trimmed and
   cut diagonally into 1-inch-thick slices
1 medium onion, trimmed, peeled and
   halved, each half cup into quarters
1 large beet, peeled and cut into
   thick wedges
1 whole head garlic, separated into?
   cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil and toss them with your hands to coat evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Roasted Garlic Aioli
Ingredients
1/2 large or one whole small head of garlic
1 tbsp extra virgin olive oil
2 egg yolks
Pinch of salt
Few grinds of pepper
2 tsp lemon juice
1/2 cup light olive oil

Preheat oven to 425 degrees.
Cut off top of head of garlic (not root end). Please head in a small ramekin, cut side up. Pour the olive oil over cut top. Cover with foil and place in the over and roast for 25-35 minutes until the garlic is soft. Once cooked, pinch cooked garlic out of each clove. In a food processor, place roasted garlic, egg yolks, salt, pepper and lemon juice. Process the mixture until smooth. Extremely slowly, dribble oil into the processor with the motor running. It is very important that you pour the oil in very slowly to ensure proper emulsification. Adjust salt and pepper to taste. Serve at room temperature. This aioli may be kept 5- to 7 days in the refrigerator.

 

The Lakefront Anchorage
4800 Spenard Road
Anchorage, Alaska
1-800-544-0553
www.millenniumhotels.com/anchorage