Salmon Three Ways: Scottish salmon for a starter, a sweet, and some savory!

About this event

Winter time can be cold and slow...but not so with these three treats of salmon so tasty and easy to do, it could be the next days meal! We will discuss the finer points of how to purchase the right fish, cut and prepare with a special note on keeping your fish for longer in your fridge without going bad. Speaking of BAD..we will discuss the reality of Wild Vs Farmed salmon and the discussion is always lively! Then to the food! step by step (with some sips while stepping) we will poach salmon and make a simple pate'. Second, we will "pan glaze" with a quickly made teriyaki sauce, while we crispy some rice! Lastly, how to properly pan roast the fish to get maximum flavor and retain that moisture that a good piece of salmon does better than any other!

What we are making:

• Olive oil and garlic poached salmon on Crostini,

• Teriyaki glazed salmon belly on crispy rice,

• Pan Roasted Salmon on Italian greens with lemon and garlic confit

All Classes Are BYOB

Each class provides:

• Aprons

• All ingredients and equipment

• Hands on instruction from our expert chef

• Water, ice, and iced hibiscus tea

• Glassware, bottle openers, wine openers

• Meet new friends in a fun, interactive environment