We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the Menu:
Pan-seared salmon with soy caramel sauce
Roasted spring vegetables

Shopping List:

Produce: 
fresh herbs (rosemary, thyme, fresh bay, marjoram, oregano)
potatoes (small or new potatoes, but any kind is fine)
whatever vegetables you might have on hand to roast (possibilities: carrots,  parsnips, kohlrabi, radish, broccoli, fennel, cauliflower, leeks, onion, etc)
lemon

Dairy: 
unsalted butter, divided

Dry Goods/Pantry: 
soy sauce
sake (or Chinese rice wine or any dry white wine)
mirin*
sugar
Vegetable oil
Olive oil

Proteins: 
skin-on wild salmon (frozen is totally ok!)

Spices: 
Flaky sea salt or kosher salt

Equipment List: 
Oven preheated to 425 degrees
Cast iron pan or other heavy bottomed skillet (not nonstick)
Tongs
Fish spatula or other thin-edged spatula
Small sauce pot
Whisk
Small bowl filled with water
Spoon (can be a regular spoon you eat with or slightly larger, like a soup spoon)
Chef knife
Cutting board
Baking sheet
Fish tweezers, regular tweezers (or you can use tongs)
Digital thermometer (if you don’t have one, we will teach you an alternative way to test doneness)
Thermos (optional)

*no mirin? take 6 tablespoons of white wine, dry sherry or marsala plus 1.5 tablespoons of honey, sugar, or maple syrup and cook until you have 3 tablespoons.

Note: The consumption of raw or undercooked potentially hazardous foods may result in foodborne illness.