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Sunriver Resort Report

Oct
8

Explore the Study of Braising at home with Sunriver Resort's Chef Fabrice Beaudoin's incredible braised salmon. The third feature in the "Study Of" series - this dish is northwest inspired, with a twist! The northwest salmon, greens and squash are telltale signs of fall to get your tastebuds in the spirit. Explore braising at home with the salmon recipe below. Or if you'd just like to treat yourself, you can order this salmon entree at the Sunriver Resort Lodge restaurants throughout October and November!

 

Braised salmon in green curry with fall vegetables and fruits     
2 servings 

Ingredients

2 x 7 oz salmon steak

½ cup kale

½ cup diced Kabosha squash

½ cup peeled and diced parsnip

¼ cup red grapes

2 cups green curry broth

Cilantro and mint for garnish

Method

1. Season salmon lightly with salt and pepper

2. Sear the salmon in sautée pan on one side until golden brown and flip them

3. Add the curry broth, vegetables and raisins

4. Cover with a lid and cook fish to medium doneness

5. Remove salmon from pan

6. Continue cooking sauce until liquid is reduced by half

7. Plate salmon in warm soup plate, pour sauce and vegetables over the fish

8. Garnish with cilantro and mint leaves to serve

 

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