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.
Cedar 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.
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.
Also 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.
If 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.
Here is their recipe for a Quick Teriyaki Glaze:
1 1/4 Cup Cold water
1/4 Cup Soy Sauce
2 TB Cornstarch
3 TB Brown Sugar
1 tsp minced fresh ginger (or powdered ginger)
1 clove minced fresh garlic
Heat 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.