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April 2007
Dad's Wild Salmon Marinade
From Executive Chef Dale Rasmussen at The Resort at The Mountain in Welches
Located in the foothills of Mt. Hood (and just an hour from Portland), The Resort at the Mountain is close to downhill and backcountry skiing, snowboarding, mountain biking, hiking, and fly-fishing. It has 27 beautiful holes of golf, 160 luxurious guest rooms, tennis courts, championship croquet and two on-site restaurants, which are run by the talented Executive Chef Dale Rasmussen.
To celebrate the arrival of spring salmon season, Chef Rasmussen has shared with us one of his honored family recipes. However simple the ingredients may seem, he says his father spent many years perfecting this salmon marinade recipe. Chef Rasmussen uses this recipe at The Resort, and says once the salmon has been marinated, you can cook the fish any way you please. So, heat up the grill, pull out the braising pan or find some alder grilling planks and start marinating.
Dad's Wild Salmon Marinade (Serves: 6)
2 cups olive oil
- ¼ (one-quarter) cup soy sauce
- 4 cloves garlic
- 3 shallots
- 2 lemons' zest & juice
- 2 Tablespoons black pepper
- 1/2 (one-half) cup Italian parsley
Chop all ingredients very fine with a sharp knife. Marinate your salmon for at least 1 hour, but longer if you want. Anything more than 6 hours and the salmon will start to "cook" from the acid in the lemon and salt in the soy. Then cook the salmon any way you'd like. Alder plank, grilled, roasted, baked are all good cooking options.
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