6a014e8a072452970d01a3fcf2e062970b-320wiRiviera has set sail across the Atlantic, destined for a fabulous summer in Europe, and I’m on board to launch another exciting season of classes in the Bon Appétit Culinary Center. It is hard to believe I am already entering my fourth year as executive chef of the culinary center, and I can report that I am still loving every minute – especially when we introduce new classes and Culinary Discovery ToursTM.6a0120a92e343a970b01a73dadb06b970d-300wi

 

 

 

 

 

The Canyon Ranch SpaClub® has long been a popular retreat on the ships of Oceania Cruises, and our guests rave about the Canyon Ranch cuisine featured in the onboard restaurants. Over the past year I have worked with a fellow graduate of the Culinary Institute of America, Chef Scott Uehlein, to develop cooking classes inspired by Canyon Ranch, the undisputed leader in spa cuisine. As the corporate chef for Canyon Ranch, Chef Uehlein reinvents classics such as mac and cheese or Caesar salad in a healthier, yet satisfying and flavorful, way.

I spent a week at the Canyon Ranch resort in Tucson (I know, tough life I lead…), where Chef Uehlein and I selected a handful of recipes most requested by their guests over the past three decades. Together we designed our newest class for the Bon Appétit Culinary Centers on board Marina and Riviera: Most Requested from Canyon Ranch.
6a014e8a072452970d01a73dad99b1970d-800wiThe class was a huge hit with our guests on board this Riviera sailing. We were delighted to have Vera, the fitness and nutrition director for Riviera’s Canyon Ranch SpaClub, welcome our guests to the class and share a bit about the Canyon Ranch philosophy. Then we dove right into the recipes.

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6a014e8a072452970d01a73dadb19c970d-320wiWe began with a couple salad dressings, one a simple balsamic dressing and the other using citrus and honey to liven it up. Then we learned one of my favorite breakfast recipes, the alpine muesli, before moving on to a salmon teriyaki with a spicy curried cauliflower.

Everyone in the class had a lot of fun, learned new healthy cooking techniques, and took home a handout with over a dozen Canyon Ranch recipes. Below I’ve shared one of the class favorites, and if you want to learn more secrets to healthy and delicious Canyon Ranch cuisine, come along on Marina’s Viking Passage sailing, departing May 22, and join us for a class in the Bon Appétit Culinary Center!

 

6a014e8a072452970d01a3fcf2f8b1970b-320wiAPPLE CRANBERRY SALMON SALAD

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

 

½ cup Mongolian BBQ Sauce (see recipe)

4 (4-ounce) salmon fillets

¼ cup fresh lemon juice

2 tablespoons honey

¼ teaspoon sea salt

Pinch freshly ground black pepper

1 pound Gala apples

½ pound Granny Smith apples

½ cup chopped fresh cranberries

2 tablespoons chopped fresh tarragon

 

 

In a shallow glass baking dish, combine BBQ sauce and salmon and marinate for 30 minutes or up to 2 hours. In a large bowl, combine lemon juice, honey, salt, and pepper. Preheat grill or broiler. Grill or broil salmon fillets 3 to 5 minutes on each side or until fish is cooked through. Thinly slice apples using a mandoline 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. Evenly divide between 4 plates and serve.

MONGOLIAN BBQ SAUCE

½ cup low-sodium wheat-free tamari sauce

2 tablespoons sugar

¼ cup rice vinegar

1 tablespoon sesame oil

½ cup sake

1/3 cup water

1/3 cup ketchup

Pinch dried coriander leaves

Pinch dry ginger

¼ teaspoon red chili flakes

¼ cup minced leeks

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

2 tablespoons water

2 tablespoons low-sodium wheat-free tamari sauce

In a large saucepan, combine first tamari, sugar, rice vinegar, sesame oil, sake, and first water and bring to a boil. Add ketchup, coriander leaves, dry ginger, and red chili flakes. Simmer for 10 minutes. Remove from heat. In a small bowl, combine leeks, garlic, fresh ginger, second water, and second tamari sauce. Add to cooked mixture and stir until combined. Store in refrigerator.

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