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Sunriver Resort Report

Jul
18

Fabrice Beaudoin, Executive Chef at the Meadows at the Lodge Restaurant at Sunriver Resort was recently asked to submit his favorite summer dish to be included for a local cookbook. He chose to share the Chipotle-Ponzu Marinated Salmon recipe below.  Enjoy!

MARINADE (Yields 1 Cup)
- ½ cup orange juice
- ¼ cup lemon juice
- ¼ cup soy sauce
- 2 shallots peeled
- 2 teaspoon fresh ginger
- 2 teaspoon chipotle in adobo sauce
- 1 garlic cove

Step 1: Mixed all ingredients in a blender and marinate the salmon for 3 hours
Step 2: Heat a non stick pan with canola oil, pan sear the salmon until a nice golden crust form. Flip over and place in the oven @ 350 degrees for 4 minutes.

WATER CHESTNUT, SUGAR SNAP PEAS, SHIITAKE (Yields 2 servings)                                 

- 3 tablespoon canola oil
- 3 oz fresh shiitake mushrooms, trimmed
- 1 tablespoon minced fresh garlic
- 2.5 oz cups sliced water chestnuts
- 4 oz sugar snap peas, sting removed
- 2 tablespoons soy sauce

Step 1: Heat one tablespoon of oil in sautéed pan over medium heat
Step 2: Add the mushrooms, ginger and 1 tablespoon of water and stir- fry until browned and softened , about 2 minutes
Step 3: Heat one tablespoon of oil in sautéed pan over medium heat, add the water chestnut, one tablespoon of water and stir-fry for another minute
Step 4: Heat one tablespoon of oil in sautéed pan over medium heat, add the sugar snap peas and stir-fry for another 2 minutes
Step 5: Season with the soy sauce to taste

LIME CREME FRAICHE (Yields 1 Cup)
½ cup crème fraiche
2 scallions, white part only finely sliced
1/3 cup fresh cilantro
1 tablespoon fresh lime zest
2 tablespoon fresh lime juice
1 tablespoon fresh chopped jalapenos
1 teaspoon salt

Step 1: Mix all ingredients together

When you put it all together it should look like this.

Chiplte-Ponzu Salmon

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