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Executive Chef Scott Mortensen from Roaring Fork prepares a variety of dishes

Posted: 7:52 AM, Jan 29, 2019
Updated: 2019-01-29 12:11:14-05

Salmon
Portioned salmon goes atop cedar plank seasoned with salt and pepper
into 400 degree oven for 7-8 minutes until medium or desired temp.

Lemon Soy Butter Sauce
reduce 4 oz white wine

1 sliced shallot
2 garlic cloves
6 pepper corns
1 sprig of thyme
reduce till almost dry,

then 3 ounce of heavy cream, bring to boil
then whisk in 1 pound of butter
strain out sauce adding a squeeze of lemon and a splash of soy sauce
season to taste, serve on side of your completed salmon dish

Teriyaki Apricot Glaze
2 cups apricot jam/preserves
2 cups favorite teriyaki sauce
reduce together by half or until thickness is what you like.

Cold Green Bean Salad
Blanch 1-2 pounds of green beans in highly salted water cooling them very quickly after to maintain snap of fresh bean

Salad dressing:
equal parts white balsamic vinegar and extra virgin olive oil
4 glove fine chopped garlic
1 lg shallot fine minced
salt and pepper to taste
Blend all but oil by hand in bowel, then slowly drizzle oil until it emulsifies
To assemble salad we julienne red onion, half some cherry tomatoes, add green beans, and dressing; finish with a sprinkle of cotija cheese and julienne of basil.

Roaring Fork
4800 North Scottsdale Road, Scottsdale, AZ 85251
(480) 947-0795
www.roaringfork.com