Spa Recipes: Fall for Canyon Ranch

The legendary Canyon Ranch spa has been serving up fresh, seasonal spa cuisine for more than 20 years. A taste of the incredible flavors of fall – apples, maple, and more – are in each of these three specially selected recipes for our “Autumn in New England” issue of Club Spa. Get the recipes and nutritional information for the Apple Cranberry Salmon Salad, the Cod with Cauliflower Tomato Broth and the light but delicious Maple Walnut Angel Food Cake for dessert.

 

Apple Cranberry Salmon Salad

From Canyon Ranch

Ingredients
1/2 cup Mongolian BBQ Sauce (see recipe)
4 4-ounce salmon fillets
1/4 cup fresh lemon juice
2 tablespoons honey
1/4 teaspoon sea salt
Pinch freshly ground black pepper
1 pound Gala apples
1/2 pound Granny Smith apples
1/2 cup chopped fresh cranberries
2 tablespoons chopped fresh tarragon

Instructions

1. In a shallow glass baking dish, combine BBQ sauce and salmon and marinate for 30 minutes to or up to 2 hours.
2. In a large bowl, combine lemon juice, honey, salt and pepper together.
3. Preheat grill or broiler.  Grill or broil salmon fillets 3 to 5 minutes on each side or until fish is cooked through.
4. Thinly slice apples using a mandolin or a knife.  Add apples to lemon honey dressing and toss together to coat.  Toss cranberries and tarragon with the apple mixture.  Break apart salmon fillets into bite sized pieces.  Toss salmon with apple cranberry salad.
5. Evenly divide Apple Cranberry Salmon Salad between 4 plates and serve.

Serving Information
Makes 4 servings, each containing approximately:
325 calories
38 gm. carbohydrate
11 gm. fat
54 mg. cholesterol
20 gm. protein
223 mg. sodium
6 gm. fiber

 

Cod with Cauliflower Tomato Broth

From Canyon Ranch

Ingredients
Cauliflower Tomato Broth:
1 teaspoon extra virgin olive oil
1 teaspoon minced garlic
1/3 cup diced yellow onions
3/4 cup diced fresh cauliflower
2 whole dried bay leaves
1 teaspoon chopped fresh parsley
1 1/2 cups canned whole tomatoes
2/3 cup water
1/8 teaspoon grated lemon peel
1/8 teaspoon ground black pepper
1/4 teaspoon sea salt
1/3 teaspoon evaporated cane juice
1/3 teaspoon Worcestershire Sauce

 

4 4-ounce cod fillets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil

Garlic Bread:
4 1-ounce slices multi-grain bread
2 teaspoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons freshly grated Parmesan cheese

Instructions

1. In a large sauté pan, over medium heat, sauté garlic, onion and cauliflower in olive oil until onions are translucent.  Add bay leaves and parsley.  In a medium bowl, crush tomatoes by hand and add along with liquid to sauté pan. Add water, lemon peel, salt, pepper, evaporated cane juice and Worcestershire Sauce and simmer 20 to 25 minutes.   Remove bay leaves.
2. Season cod with salt and pepper.  Sauté over medium heat in a large sauté pan in canola oil about 3 to 5 minutes on each side or until cooked through.
3. For Garlic Bread: Preheat broiler.  Combine olive oil and minced garlic cloves.  Brush on bread slices.  Top each slice with 1/2 tablespoon parmesan cheese.  Broil until golden brown.
4. Evenly divide Cauliflower Tomato Broth among 4 bowls.  Top with 1 cod fillet.  Serve with 1 slice of Garlic Bread.

Serving Information
Makes 4 servings, each containing approximately:
260 calories
22 gm. carbohydrate
8 gm. fat
50 mg. cholesterol
25 gm. protein
556 mg. sodium
4 gm. fiber

Cook’s Note:
The Cauliflower Tomato Broth does double duty as both sauce and vegetable.

Maple Walnut Angel Food Cake

From Canyon Ranch

 

Ingredients
1 1/4 cups cake flour
3/4 cup brown sugar
1 1/2 cups egg whites (approximately 12 egg whites)
1/4 teaspoon sea salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon black walnut extract
1 cup evaporated cane juice
1/2 cup dried, chopped walnutsInstructions

1. Preheat oven to 350°. Lightly coat a 9-inch Bundt pan with canola oil. Dust with all-purpose flour.
2. In a medium mixing bowl, mix together flour and brown sugar.  Set aside.
3. In a large mixing bowl using a hand held mixer, whip egg whites, salt and cream of tartar until foamy.  Add vanilla and walnut extracts and continue whipping while gradually adding evaporated cane juice. Whip until stiff.  Fold flour mixture 1/4 cup at a time into egg mixture.
4. Pour 1/2 cake batter into prepared Bundt pan and sprinkle chopped walnuts on top. Add remaining batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack until cake is cooled and pulls slightly away from the sides of the pan. Invert cake onto a large plate and let cool completely.

Serving Information
Makes 16 servings, each containing approximately:
150 calories
28 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
4 gm. protein
70 mg. sodium
0 gm. fiber

For more delicious spa cuisine visit Canyon Ranch Library of Spa Recipes

Learn more about Canyon Ranch at SpaFinder.com