Grilled Wild Salmon on Red Bell Pepper
Dill Sauce with Stir Fried Bok Choy
Rancho La Puerta (Tecate, Baja CA, Mexico)

Rancho La Puerta buys only fresh fish from the fish markets in Ensenada, Mexico. Mindful of environmental concerns, we use the Monterey Bay Aquarium’s Seafood Watch advisory about sustainable fish to make our choices.

30 ounces fresh wild salmon

Red Bell Pepper Sauce:
2 medium red bell peppers, roasted, peeled and seeded
2 shallots, minced
1 large russet potato, peeled, diced in small cubes
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1 fluid ounce white wine
2 cups vegetable broth
dash sea salt
dash black pepper
3 tablespoons fresh dill weed

Sauté the shallots and garlic until just tender. Add in the potato and cook for 2 minutes. Deglaze the pan with the white wine and cook until reduced by half. Add in the peppers, broth and the seasonings. Cover and cook until the potato is tender. Puree sauce in a blender or processor until smooth. Strain to remove pulp.

Salmon:
Preheat oven to 375 degrees.
In an oven proof pan brushed with olive oil or sprayed with cooking spray, sear salmon on both sides. Finish in preheated oven for 5 minutes or until flesh flakes, but is still moist (fish will reach internal temperature of 140 degrees).

Bok Choy Stir Fry:
6 baby bok choy
1 teaspoon olive oil
2 teaspoons low sodium soy sauce
½ teaspoon minced garlic
½ teaspoon fresh minced ginger

In a large sauté pan, sauté garlic and ginger in olive oil and soy sauce for several minutes. Add in the bok choy. Cover and cook until bok choy is tender crisp.

Serve salmon and bok choy with a side of cooked brown or wild rice pilaf or roasted new potatoes, if desired.

Servings per recipe: 6 ~ Calories per serving: 279
Carbohydrate: 10.6 g ~ Protein: 30 g ~ Fat: 12 g ~ Fiber: 1.7 g
Cholesterol: 78 mg ~ Sodium: 257 mg ~ Potassium: 931 mg
% Calories from Carbohydrate: 16% ~ Protein: 44% ~ Fat: 40%

Created by Executive Chef Gonzalo Mendoza of the Culinary Team at Rancho La Puerta Fitness Resort & Spa

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