Recount the day’s adventure of horseback riding, base jumping, or fly-fishing over cowboy grub or casual gourmet dining at this Jackson Hole dude ranch.
Jackson Hole is magical. The region in Wyoming is wedged by two national parks and ample opportunity to commune with the American West, its history, and its natural beauty. At Gros Ventre River Ranch, it’s also an opportunity to commune with dynamic cooking. The resort ranch has a culinary program that serves up rustic al fresco eats complete with a campfire cowboy performance and casual gourmet dishes. “A favorite lunch is the hamburger barbecue picnic on a nearby butte reachable via horseback,” the ranch hands tell us. “If you can’t wait for the next meal, dive into our bottomless cookie jar always stocked with hot-out-of-the-oven favorites.” No suit jacket required. It’s the kind of set up that excites and surprises, much like Gros Ventre River Ranch’s activities and amenities. There’s fly-fishing along the dude ranch’s namesake river, which cuts through the property. There’s Class III and IV white-water rafting on the nearby Snake River and base jumping from a 10,450-foot mountain summit (with an experienced instructor strapped to your back).
After all that, you can retire to your mountain-view cabin, a hammock, or head straight for the main lodge to snatch some sweets from the cookie jar or recount the day’s adventure over a dish like the grilled salmon with garlic mashed potatoes and Broccolini shared below courtesy Gros Ventre River Ranch.
Grilled Salmon With Garlic Mashed Potatoes and Broccolini
(Serves 8 – 12)
10 Yukon Gold potatoes
2 – 3 pounds salmon
Coarse salt and pepper, to taste
7 garlic cloves, minced
Extra virgin olive oil, for garlic and Broccolini
½ pound butter
1 pint heavy cream
2 pounds Broccolini
Lemon wedges, for garnish
Set the potatoes to boil until soft. Clean salmon and sprinkle with salt and pepper. Sauté garlic with oil and butter until browned. Steam Broccolini. Remove and toss with extra virgin olive oil.
Grill salmon on one side only for 2 minutes. Then lay it on top of parchment paper on sheet pan. Put potatoes in blender or stand mixer with garlic, salt, pepper, butter, and heavy cream until smooth. Bake salmon at 350 degrees for 3 minutes. Plate and garnish plates with lemon wedges.
For information on Gros Ventre River Ranch or to make reservations, visit the resort dude ranch’s website. Image courtesy Gros Ventre River Ranch.
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