Rocky Mountain Salmon

retreat recipes

Bar none, this is my favorite recipe. My husband and I came up with this because we wanted something that was a complete meal and could still fit on one plate. This was the result. Each recipe is really a separate dish and is great in its own right but even better when you put them all together. The salmon recipe was inspired by my cousin, Wayne, who lives in New Zealand and is a pretty good cook himself If you don’t have any alcohol you could even squeeze lemon juice over the brown sugar. We top it with Cucumber Dill Sauce because it reminds us of the snow on the Rockies.

Trader Joe’s has a wonderful cucumber dill sauce if you don’t want to go to the trouble of making your own. If you don’t like broccoli, by all means, leave it out. However, for those of us who like broccoli they really make these potatoes taste yummy and add a serving of healthy veggies to the meal. This salad dressing is my families very favorite. So much so that they always want me to use it no matter what salad I’m serving. I really hope you make and enjoy Rocky Mountain Salmon as much as we do.


Tequila Salmon

Serves 4 or 6

4 or 6 (6 oz.) pieces of salmon about ½ inches thick with skin

4 to 6 tsp. olive oil

1 Tbs. dried dill

½ to 1 tsp. garlic salt

½ to 1 tsp. ground lemon pepper

2 to 3 Tbs. brown sugar

4 to 6 tsp. tequila (or white wine

4 to 5 heaping tsp. cucumber dill sauce

4 to 6 sprigs fresh dill


  1. Drizzle 1 tsp. olive oil on top of each salmon filet (flesh side up)
  2. Sprinkle on about ½ tsp. dried dill, garlic salt, ground lemon pepper and about ½ Tbs. brown sugar on each filet. Drizzle each filet with about 1 Tbs. tequila and let marinade 30 minutes at room temperature or up to 2 hours in the refrigerator.
  3. Heat BBQ to medium high for 10 minutes. Grill skin side down 3 to 4 minutes. Flip and grill another 3 to 4 minutes. DO NOT OVER COOK. Remove skin.

Mashed Potatoes with Broccoli

4 to 5 cups water

4 to 6 medium red potatoes

2 to 3 cloves garlic

1 tsp. salt

1 Tbs. butter

¼ cup light sour cream

Salt & pepper to taste


1 pkg. Green Giant Broccoli with Cheese Sauce

  1. Put water in a large saucepan. Partially peel the potatoes. Cut into chunks and add to the water. Add garlic cloves and salt. Bring to a boil. Boil for 20 to 25 minutes until fork tender. Drain well.
  2. Mash the potatoes with the butter and sour cream. Season with salt & pepper to taste.
  3. Cook the broccoli according to the package. Fold into the potatoes.

Standing Stone Salad

1 to 1 ½ packages Spring Mix Salad

8 to 12 Kalamata Olives sliced

1 jar marinated artichoke hearts cut into bit sides pieces

1 to 2 avocados peeled and diced

15 to 20 grape tomatoes cut in half

¼ to 1/3 cup dry roasted pine nuts

¼ cup Standing Stone Salad Dressing (or dressing of your choice)


Put all ingredients into a salad bowl and toss with dressing.

Standing Stone Dressing

2/3 cup seasoned rice wine vinegar

1/3 cup canola oil

1 to 2 Tbs. soy sauce

1 clove pressed garlic (optional)

Combine in a bottle and shake. Chill and serve on salad.

Cucumber Dill Sauce

½ cucumber, peeled, seeded and diced fine

½ tsp. salt

2 to 3 scallions diced finely

½ cup sour cream

½ cup light mayonnaise

1 tsp. dried dill (or 1 Tbs. finely diced fresh dill)


  1. Place diced cucumber and salt in a bowl. Allow to sit for 20 minutes.
  2. Drain liquid from cucumber. Using a paper towel, pat cucumber dry.
  3. Add scallions, sour cream, mayonnaise and dill. Stir together.
  4. Refrigerate for at least one hour.

To serve: Put one ice cream scoop of the potatoes in the middle of each plate. Surround with the salad. Place salmon on potatoes. Top with a heaping tablespoon of Cucumber Dill Sauce and a sprig of fresh dill.


Visit Standing Stone’s Couple Retreats to learn more about how to begin your week of rest and relaxation. Tune in next time as we prepare Debbie’s famous dessert : Pavlova.


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