Sumptuous Salmon at Sanctuary

Sanctuary on Camelback Mountain Resort and Spa is a gorgeous getaway destination in the aptly named Paradise Valley, Arizona.  Situated on the north slope of Camelback Mountain, the property provides guests with fabulous panoramic views of the desert. The breathtaking views are rivaled only by the remarkable, fresh and local cuisine at Elements, the resort’s restaurant.  The farm-fresh American cuisine is highlighted with Asian flavors, like this sumptuous Bamboo Steamed Salmon with sweet Asian Glaze.  Bring a little bit of Sanctuary to your kitchen and try this great spa recipe!

Bamboo Steamed Salmon

Yield: 1 serving

Chef Beau MacMillan

6 oz.                 Fresh Salmon Filet, skin removed

1 each              Large Banana Leaf

½ each             Red Pepper, julienned

½ each             Yellow Pepper, julienned

½ each            Napa Cabbage, shredded

½ each             Carrot, julienned

½ each             Asparagus, shaved

½ each             Scallions, sliced

1 tsp.                Sesame Seeds

½ cup               Baby Spinach

4 slices             Yellow Squash

4 slices             Zucchini

3 oz.                 Asian Glaze

*Asian bamboo steamer box, found at an Asian market

Line the bottom of the steamer box with banana leaf and then add the spinach.

Line all the vegetables around the outside of the box.

Place the salmon in the center of the box and cover with Asian glaze.

Sprinkle with the chopped scallion and sesame seeds and cover with lid.

Place entire box in the steamer and steam until salmon is medium or cooked to desired temperature.

Serve as is with a side of the Asian glaze.

Asian Glaze

Yield:   1 cup

¼ cup                           Soy Sauce

¼ cup                           Murin

¼ cup                           Water

½ Tbsp                        Brown sugar

2Tbsp                          Rice Wine Vinegar

2 cloves                        Garlic, peeled and chopped

1 tsp.                            Ginger, peeled and chopped

As needed                    Cornstarch

Combine all ingredients except cornstarch in a small saucepan. Bring to a boil, lower heat and simmer 5 minutes.

Dissolve cornstarch in a little cold water and use as needed to thicken the sauce; strain.