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Santa Fe NM Hotels and Vacations | Inn and Spa at Loretto
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Winterowd Fine Art

Passionate art lovers enjoy visiting Winterowd Fine Art, a premier contemporary gallery on Canyon Road. Owner Karla Winterowd says, "We love beauty! You will find great abstract paintings and sculpture alongside dazzling landscapes. Come play with us in our casual atmosphere filled with sophisticated art."

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Welcome to our Santa Fe Blog.  We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories.  In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.

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February 28th, 2012 | 3:44pm

Restaurant Recipe: Baby Spinach Salad with Ruby Grapefruit and Demi Cured Organic Salmon

Destination Hotels & Resorts has challenged their chefs across the country to take part in The Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu. Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your own home or in Luminaria.

THIS MONTH'S featured Ingredient is GRAPEFRUIT!  

Baby Spinach Salad w/ Ruby Grapefruit and Demi Cured Organic Salmon
Serves 4 as an light lunch or dinner entree

1 lb. baby organic spinach, washed and dried
1 large ruby organic grapefruit, pitted and segments removed
1 lb. organic king salmon fillet, skin on and bones removed
½ c toasted pecan halves
¼ c Spanish olive oil
juice from grapefruit
salt and pepper

Salmon Cure

½ c kosher salt
1 c light brown sugar
3 sprigs fresh thyme
¼ c bunch fresh cilantro
¼ c white peppercorn
¼ c Polish vodka

Mix cure ingredients together, portion salmon to 5-6oz, leave skin on and scale. (It may be easier to scale before portioning as this depends on the breed and whether or not the fish is wet or dry.) Place the mix in a flat casserole pan, then press salmon into mix skin side up. Pack tightly and refrigerate for 4hrs. Remove and rinse salt mixture while making sure to pat dry. Sear in a hot pan, bring to a light color, then flip. (This will allow the skin to crisp nicely.) Set fish aside.

Place spinach in large bowl, then lightly coat with olive oil and grapefruit juice, toss. Add pecans, toss again. Finish salad with a little more olive oil over the top and salt/pepper to taste. Place grapefruit segments around plate with fish and salad side by side. Enjoy!

Posted by Brett Sparman, Executive Chef




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