SFS Summer Social 2012: Teriyaki Salmon with Cucumber, Edamame & Yogurt Salad

Teriyaki Marinated Wild BC Salmon with Cucumber, Edamame & Greek Yogurt Salad from Catch Restaurant

Teriyaki sauce:
1 Tbsp chopped fresh ginger
1 Tbsp peeled garlic cloves
5 Shiitake mushrooms
6 green onions chopped in 1″ pieces
250g Brown Sugar
1 cup dry white wine
3/4 cup Mirin
Soy sauce to taste

1 Side of Fresh Wild BC sockeye salmon – skin and pin bones removed

Salad:
1 Whole cucumber – peeled and seeded
1/2 cup edamame beans, blanched and chilled
2 oz plain Greek yogurt
2 oz birch syrup (or maple)
salt to taste

Cut portions of Salmon to the appropriate size (2 oz for small appetizer, 5 oz for main course) Try to keep the thickness even through out.

In a heavy bottom pot brown the garlic, ginger mushrooms and onions. Deglaze with wine and reduce by 75%. Add the Mirin and reduce by 50%. Add the brown sugar and cook on a low heat until the mixture is thick. Add the soy to thin the mixture and for seasoning. Strain the sauce and cool to room temperature.

Marinate pieces of salmon in the teriyaki sauce for about 4 hours until the salmon starts to cure. Remove the salmon from the marinade and let any excess marinade drain off. If you prefer to cook the fish then spoon a touch of the teriyaki on the fish and cook in an oven until hot. If you prefer the fish to be cold, then simply eat it as is.

Chop cucumber into small pieces and season with salt. Let the cucumber drain in a colander for 10 minutes. Rinse the cucumber with cold water and pat dry with paper towel. Mix the remaining ingredients together and taste for seasoning.

Special thanks go out to the restaurants, businesses and people that helped make this event happen!

Event Space, Organization & Ingredients:
Joel Goralski (Casel Marché), Janet Webb (J. Webb Wine Merchant), Alan (Market 17)

Chef & Food Blogger Participants: 
Dominique Moussu (Cassis Bistro) & Michelle Maingat (Yum Yum Yummers)
Drew Masterman (Blue Star Diner/Dairy Lane) & Lori Andrews (The 10 Cent Designer)
Geoff Rogers (Home Tasting Room) & Gwendolyn Richards (Patent in The Pantry)
Grayson Sherman (Jelly Modern Doughnuts) & Stephanie Arsenault (Global Dish)
Kyle Groves (Catch) & Stephanie Eddy (Clockwork Lemon)
Roy Oh (Anju) & Vincci Tsui (Ceci N’est Pas Un Food Blog)

Donations & Prizes:
Charcut
Home Tasting Room
Steam Whistle Pilsner
J. Webb Wine Merchant
Jelly Modern Doughnuts
Julie Van Rosendaal (Dinner With Julie)
Just Cocktails
Trevor Bird - Top Chef Canada Season 2 Runner-Up
Vine and Dine

Photography:
Allison Seto

Floral Arrangements:
Sarah Mayerson (Flora Calgary)

Others who helped along the way:
Chelsea Klukas Design
Chelsea Watson
All our past participants who volunteered and anyone else we may have forgotten!

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