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!
Praying Monk Dining Patio
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.
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.
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