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T H E OR
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MAKES: 1 LITRE | SERVES: 4-6 PEOPLE | PREP: 15 MINUTES | COOK TIME: 20-25 MINUTES
PREPARED BY CHEF NED BELL
2 cups Hidden Valley® Original Ranch® Salad Dressing
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1 cup sour cream
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1 cup diced frozen butternut squash
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Juice and zest of 1 orange ( grapefruit)
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3-5 tbsp honey
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6 salmon lets (5oz/140g)
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p08-09_TravelSmarts.indd 9
Thaw squash. Puree all ingredients in a blender (not the salmon).
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Marinate salmon in the sauce for 15 - 30 min. depending on thickness.
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Bake in a shallow dish for 20 - 25 min. in a 350° oven.
Serve with 7 grain rice and a large side of g
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green leafy vegetables.
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This recipe works g with halibut,, trout,, scallops or sable sh.
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great
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13-04-12 12:58 PM
