Chef Tammy Wood will be bringing her own flavour to the Vancouver International Boat Show this weekend. She's an avid hunter and fisher and has a published cookbook, Around the Woods in Thirty Plates.
Wood has prepared a number of delicious Indian-inspired seafood recipes to share with boat show visitors. She brought them in for Gloria Macarenko of Our Vancouver to try.
Teriyaki Salmon by Tammy Wood
- 1 or 2 salmon fillets, skin on
- Kosher salt
- ¼ cup finely chopped scallions
- 1 teaspoon toasted sesame seeds
- Olive oil
- ½ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- ¼ cup honey
- 3 tablespoons rice wine
- 1 tablespoon minced garlic
- 1 ½ teaspoons crushed ginger
- 2 tablespoons corn starch
- ½ cup water
Place all sauce ingredients together in a pot on medium heat, stirring constantly until melted and well blended.
Add the water to cornstarch in small bowl and stir well with a fork until cornstarch is completely dissolved. Slowly add to the simmering sauce until your preferred thickness is achieved. Take pot off the heat and cover with a lid.
Place your salmon fillet on a mat and lightly sprinkle with kosher salt and pepper.
Heat up a skillet to medium high with olive oil. As the oil starts to separate and get hot, place the salmon, skin down on the pan. We want to develop a nice, crispy skin. It will only take a couple of minutes, so don't walk away!
Use a spatula or a set of tongs to flip the fillet over and cook the top side for one to two minutes. Gently reverse the salmon fillet back to the original skin-down position.
Add a small amount of water, maybe a tablespoon, and cover with a lid to finish off the fillet with a bit of steam, for one to minutes.
Take the lid off, and allow the water to completely evaporate. Place on a decorative plate and coat with teriyaki sauce until it pools over the edges slightly.
Add sliced scallions over the fillet and sprinkle with toasted sesame seeds. Serve with a bowl of jasmine rice.