By Chef Farokh Larijani, Glacier BrewHouse

Salmon Ingredients
yield: 4 serving

• 1 4 pound salmon roast
• 2 Tbs chili rub--recipe follows
• 1/2 C thinly sliced onions
• 4 thin lemon slices
• 1 Tbs. fresh tarragon
• 2 Tbs. fresh basil

For each plate:

• 8 oz cooked basamati rice
• 4 oz ratatouille--recipe follows
• 2 tbs roasted tomato sauce--recipe follows
• 2 tsp cilantro oil
• 1 thyme sprig or chive garnish

Place the salmon roast in a clean prep sink and with a sharp knife scrape off as many scales as possible under cold running water, continue to scrape until very little scales come onto the knife's edge, rinse one last time and pat dry with paper towels.

With a sharp knife put a few slash marks into the skin of the fish, be sure not to penetrate into the meat, rub the inside of the cavity with chili rub. Be sure to coat the fish very well, for every 10 oz of meat use 2 Tbs of chili rub. Stuff the fish with aromats and cut into 10 oz portions, stick each roast with a metal skewer in order to speed the cooking process. Keep refrigerated.

Place salmon roast on a sizzle platter and place near the fire with the back bone on the fire side and the belly away from the fire, rotate the fish as time goes by in order to assure even cooking on the metal skewer. This procedure may also be done on an outdoor barbecue grill. When the thickest part of the fish reaches 120 degrees pull the skewer out and place fish on a ball of the rice (standing tall) and garnish with the ratatouille on the right bottom corner of the fish. Do not center the fish on the plate. Drizzle the plate with tomato sauce and cilantro oil and add garnish.

Chili Rub

• 1 Tbs chili powder
• 1 Tbs cumin
• 2 tsp chili flakes
• 2 Tbs Kosher salt and pepper
• 1 Tbs fresh chopped garlic
• 3 fl. oz olive oil

Mix all ingredients and refrigerate.

Roasted Tomato Sauce

• 2 oz whole butter
• 3 oz chopped shallots
• 1 Tbs chopped garlic
• 3 oz white wine
• 1 qt fire roasted tomatoes
• 3/4 tsp white pepper

Melt the butter in a heavy gauge sauce pan and sweat the shallots in the butter until translucent. Add garlic and saute, be sure not to burn the garlic, deglaze with wine and reduce dry. Add the tomatoes and reduce until most of the liquid has evaporated. Process in the blender and add the seasoning and reserve warm for service.

Spicy Ratatouille

• 1 lb yellow squash
• 1 lb zucchini
• 1/2 lb eggplant
• 1/2 lb yellow onions
• 6 oz red peppers
• 6 oz green peppers
• 3 cups canned tomatoes crushed by hand
• 4 oz olive oil
• 1 1/2 Tbs olive oil
• 1 tsp fresh thyme
• 2 Tbs fresh basil
• 2 tsp salt and pepper
• 1 Tbs toasted cumin
• 1 tsp red chili flakes
• 1/2 tsp coriander

Peel the eggplant and yellow onions. Clean the bell peppers and set aside. Cut all vegetables into 1/2" thickness and place over the wood grill to achieve a nice roast, this process will take approximately 10 minutes. When vegetables are roasted finish cutting them into 1/2' rough dice and set aside. In a large saute pan heat the olive oil and saute the onions first and add the rest of the vegetables and saute for approximately five minutes, add the fresh garlic and the herbs and the and the rest of the spices and deglaze with the canned tomatoes. Reduce heat and simmer for an additional 10-15 minutes or until most of the juices are reduced and flavors are well incorporated.

About the Chef:

Chef Farrokh Larijani, trained at the Western Culinary Institute in Portland, Oregon, quickly became a fan of fresh Matanuska Valley produce and "of course the seafood" as evidenced by his recipe selection for the website. An Alaska resident since 1994, Chef Larijani relaxes by, "fishing on a quiet stream, when I can find one."