Club + Resort Business

  • Home
  • Management
  • Membership + Marketing
  • Design + Renovation
  • Chef
  • Golf
  • Model Clubs
  • Info
    • Webinars
    • People
    • Advertise
    • Contact Us
    • FAQ
    • Leaders in Clubs and Resorts
      • 2025 C+RB Leaders in the Club Industry
      • 2024 C+RB Leaders in the Club Industry
      • 2023 C+RB Leaders in the Club Industry
      • 2022 C+RB Leaders in the Club Industry Winners
    • C+RB Playbooks
      • Culinary Playbook
      • Kitchen Equipment and Design Playbook
      • Maintenance Employees Playbook
      • Technology Playbook
    • Digital Issues
    • Sponsored Content
    • Videos
      • Unboxing Videos
  • Events
    • Engagement Summit
    • Chef to Chef Conference
  • Advertise
  • Subscribe

Soy-Ginger Salmon

| November 1, 2011

Tetherow Food-salmon_optServes 6

For the salmon marinade:
Amt Ingredient
1 cup soy sauce
¼ cup molasses
½ cup ginger root, grated
3 garlic cloves
1 tbsp. brown sugar
1 tsp. rice wine vinegar

Procedure:
• Mix all ingredients and place six pieces of 6-oz. salmon, flesh down, into marinade for 24 hours

For the jasmine rice:
Amt Ingredient
3 ½ cups water
2 cups jasmine rice
1 bay leaf
2 whole cloves

Procedure:
• Combine all ingredients and boil rice.
• When water is almost gone (little bubbles appear on surface of rice), take off heat and cover, to steam for 15 mins.
• Take out bay leaf and cloves.

For the pickled red onions:
Amt Ingredient
2 red onions
1 cup red wine vinegar
1/2 cup sugar
1 whole clove
1 cinnamon stick
1 tsp. salt
1 1/2 cups water
1 tbsp. pickling spice

Procedure:
• Combine all ingredients except onion in sauce pot, and bring to a boil.
• Julienne onions and place in 2-quart container.
• Pour liquid over onions, placing a piece of parchment paper over onions to weigh them down so onions stay completely submerged. Refrigerate.

Final Preparation:
Amt Ingredient
1 zucchini
1 leek
1/2 cup half & half
1 cup cornmeal
1/2 cup cornstarch
1/2 tsp. black sesame seeds

Procedure:
• Take salmon out of marinade and reduce to nappe.
• Cook salmon at 400 degrees in a convection oven on a cedar plank for about 10 minutes, for medium rare.
• Take zucchini and cut into half moons and soak in half-and-half.
• Dredge the zucchini in corn meal and fry in rice oil.
• Take one leek and run it through the pasta cutter; dredge in corn starch and fry.
• Take pickled red onion and mix in black sesame seeds.
• Place rice down and make a star with the zucchini.
• Place the salmon on top of the zucchini.
• Finish with pickled red onion, leeks and sauce (be sure not to pour sauce over leeks).

Submitted by Rian Mulligan, Head Chef, Tetherow Golf Club, Bend, Ore.

Tell Us What You Think! Cancel reply

You must be logged in to post a comment.

Related Articles Read More >

What it Takes to Hire a Culinary Leader
Southern Pride Reintroduces Electric Model
Spring Season Brings Fresh Menus to Clubs
Desserts Hit Members’ Sweet Spot

C+RB Newsletter Sign Up

Club and Resort Chef

ClubandresortChef

Club + Resort Talks

June 20, 2025
How Quintero Golf Plans to Dominate Rankings After Its HUGE Renovation
See More >

Club + Resort Business Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club & Resort Business in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort magazine today.



Club + Resort Business
  • About
  • Contact Us
  • Advertise
  • Submit Industry News
  • New Print Subscription
  • Manage Current Print Subscription
  • Email Newsletter Sign Up
  • Club + Resort Chef
  • Club + Resort Chef Association
  • Club + Resort Chef Recipes
  • Chef to Chef Conference

Copyright © 2025 WTWH Media, LLC. All Rights Reserved. Site Map | Privacy Policy | RSS

Search Club + Resort Business

  • Home
  • Management
  • Membership + Marketing
  • Design + Renovation
  • Chef
  • Golf
  • Model Clubs
  • Info
    • Webinars
    • People
    • Advertise
    • Contact Us
    • FAQ
    • Leaders in Clubs and Resorts
      • 2025 C+RB Leaders in the Club Industry
      • 2024 C+RB Leaders in the Club Industry
      • 2023 C+RB Leaders in the Club Industry
      • 2022 C+RB Leaders in the Club Industry Winners
    • C+RB Playbooks
      • Culinary Playbook
      • Kitchen Equipment and Design Playbook
      • Maintenance Employees Playbook
      • Technology Playbook
    • Digital Issues
    • Sponsored Content
    • Videos
      • Unboxing Videos
  • Events
    • Engagement Summit
    • Chef to Chef Conference
  • Advertise
  • Subscribe