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. 
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