Cedar Planked Salmon With Teriyaki Glaze

The New Thunder Bay featuring Birch Bar, a tapas menu, chef inspired, innovative cuisine, social ambiance and an urban chic interior. If you haven’t been to Thunder Bay in a while, you haven’t been. Chef Mike Stigler joins us in the studio to show us how to make Cedar Planked Salmon with a delicious teriyaki glaze.nnnCedar Planked Salmon: Fresh Atlantic Salmon, lightly seasoned and char grilled, then baked on a cedar plank and brushed with a light teriyaki glaze, served on their signature Wisconsin Wild Rice Blend.nn This Salmon dish is always a favorite, and by cooking it on the cedar plank, it introduces a smokey “outdoorsy” element to the dish that brings it up to another level.nnAlso anytime you can combine two cooking methods, in this case grilling and baking, you build layers of flavors that you can’t get any other way.nnIf you were to utilize this method at home, you could substitute any other firm fleshed fish such as Mahi Mahi, Swordfish, or even fresh Tuna.nnHere is their recipe for a Quick Teriyaki Glaze:nn 1 1/4 Cup Cold waternn1/4 Cup Soy Saucenn2 TB Cornstarchnn3 TB Brown Sugarnn1 tsp minced fresh ginger (or powdered ginger)nn1 clove minced fresh garlicnnHeat 1 cup of the water, all of the brown sugar, soy sauce, ginger, garlic and bring to a simmer. In a small bowl, combine the cornstarch and remaining 1/4 cup of water until smooth, slowly add to the sauce while whisking. Allow the sauce to simmer until thickened to desired consistency. For a thicker sauce add additional “cornstarch and water mixture”. For a thinner sauce just add more water or soy sauce.nnThunder Bay Grille
we’re char grilling something special, hundreder bay. that something special is salmon. >> it’s a red hot fish with so many health benefits. today we’re going to season it, char grill it and bake it on a plank. >> here to show how us, the head chef at thunder bay grille. >> good morning. >> good morning. >> sounds very gourmet. you’re here to tell us easy, do it at home. >> easy as can be. this technique has been used for thousands of years. this is coming back in vogue, we’re doing it at thunder bay grille, i can show you how. >> it’s on the menu right now? >> it’s on the menu. yes. it’s such a customer favorite. sell quite a bit of it. >> a lot of people know it’s healthy. a lot of people feel like they’re doing something good for their bodies. >> what size piece of fish. >> short of a half pound piece right here. this is atlantic salmon. we put on here to start out with, a barbecue ru



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