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116 www.killington.com Hello, PICO! R www.killington.com www.killington.com The Woodsmen 116 R Ginger Grilled Salmon 3 tbsp Soy Sauce 1 tbsp Water 1½ tbsp Sesame Oil 1 tbsp Grated Fresh Ginger 1 tbsp Honey 2 Garlic Cloves 1 Shallot Prepare by mixing together the soy sauce, water, sesame oil, honey and ginger. Rough chop garlic and shallot, then incorporate into the mix. Stir well. Place the salmon in a pan that can submerge the salmon in mari- nade. Marinate for four hours, then take out and let it dry on a pan in the refrigerator for another four hours. Sear salmon on the grill and cook to medium rare. Ginger Grilled Salmon with Miso Slaw Marinade Chef Xxxx Xxxxxxxxx for the Xxxxxxxxxx Xxxx Miso Slaw ¼ cup Golden Miso Paste ¼ cup Honey ¼ cup Water 1 tbsp Lemon Juice ¼ t bsp Sesame Oil ¼ t bsp Soy Sauce ¼ t bsp Ginger ½ cup Mirin 1½ TK White vinegar Dash white pepper Dash salt ¼ cup Jicama ¼ cup Cucumber ¼ cup Carrot ¼ TK Red Pepper ¼ TK Fennel 1 tbsp Cilantro ¼ cup Kohlrabi Combine miso, honey, water, lemon juice, sesame oil, soy sauce, mirin, rice vinegar and ginger in a blender; blend until smooth. With machine run- ning, gradually add vegetable oil (not in ingred. list?). Season miso dress- ing to taste with salt and pepper. Cut the jicama, cucumber, red bell pepper, carrot, kohlrabi and fennel into matchsticks. Rough chop fresh cilantro. Mix the vegetables and dressing into a bowl. Lobster Salad Roll Chef Greg Lang, for the Peak Lodge recipe on page 121
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