PC Black Label Recipe: Soy and Ginger Marinated Salmon

A few weeks ago Ottawa Life shared a delicious Yellow Tomato & Fresh Herb Farfalle recipe with ingredients from President’s Choice new Black Label epicurean line (see here for recipe). Today we have prepared another exquisite recipe from the same product line. This time, however the recipe entails a whole meal which includes: Soy and Ginger Marinated Salmon, Autumn Shoots with Honey and Ginger Vinaigrette, Pine Mushroom Salad in Roasted Almond Oil and is topped off with Avocado Cream. The divine recipe was originally prepared by Marc Thuet for PC, and is sure to satisfy the pickiest of eaters!

Here is our newest recipe to wet your appetite and to get you excited for our upcoming PC Black Label contest coming soon…Enjoy and bon appetit! (serves 6)

Ingredients – Soy and Ginger Marinated Salmon:

1 side of salmon

5  lime leaves, roughly chopped

3 Tbsp grated ginger

1 stalk lemongrass, chopped

½ bunch of coriander, roughly chopped

½ bunch Thai basil, roughly chopped

2 shredded red beets

1 cup granulated sugar

¾ cup kosher salt

1 tbsp cracked black pepper

½ lemon

Instructions (for the salmon):

Remove pin bones from the salmon and score the skin.

To make the cure mix, in a bowl, mix the sugar, salt and pepper, ginger, lime leaves, lemongrass, Thai basil, coriander and beets.

Place a large piece of cheesecloth on a sheet pan. Place half of the cure mix on top. Place the salmon, skin side down, over the cure mix. Squeeze lemon juice over the salmon flesh and sprinkle with the remaining cure mix.

Wrap the salmon in the cheese cloth.

Place the salmon in a solid hotel pan. Top the salmon with a second hotel pan. Press down with a 6-8lb weight.   Refrigerate for three days.

After 3 days, unwrap and gently scrape off the cure, rinsing the salt off with warm water. Let dry for about 2 to 3 hours.

Salmon can be used right away or may be wrapped and refrigerated for up to 5 days.

Ingredients – Autumn Shoots with Honey and Ginger Vinaigrette and Pine Mushroom Salad:

3 Tbsp President’s Choice® black label Soy & Ginger Marinade

2 Tbsp President’s Choice® black label Honey & Ginger Condiment

1Tbsp rice wine vinegar

1 Tbsp President’s Choice® black label Roasted Almond Oil

1 tsp tahini

1 Tbsp Yuzu juice

2 Tbsp President’s Choice® black label Green Tea with Jasmine – steeped in rice wine vinegar

pinch President’s Choice® black label Sea Salts with Fresh Herbs

2 cups seasonal shoots

1 cup frisee

1 lb sautéed pine mushrooms

Instructions (for the autumn shoots with honey and ginger vinaigrette and pine mushroom salad):

Whisk together the soy ginger marinade, honey & ginger condiment, rice wine vinegar, President’s Choice® black label Roasted Almond Oil, tahini and Yuzu juice to make the vinaigrette and set aside.

Toss the shoots and sautéed pine mushrooms with the vinaigrette.

Ingredients – Avocado Cream:

1 avocado, peeled and cored

1 Tbsp President’s Choice® black label Avocado Oil

3 Tbsp (45 mL) whipping cream

1 Tbsp (15 mL)  lemon juice

salt and pepper to taste

Instructions (for the avocado cream):

Puree the avocado, cream and lemon juice in a blender until smooth.

Add in oil slowly until blended.

Season to taste and set aside.

Final instructions and plating notes

Slice the salmon and layer strips in the middle of each plate.

Place the shoots and mushrooms mixture on top of the salmon.

Garnish with avocado cream and sea salt.