McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




Teriyaki Salmon Salad

McCormick & Schmick Recipe

Serves 1

1 (5-7 oz.) salmon filet
1/4 cup teriyaki sauce
1 1/2 cup water

Combine water and teriyaki sauce in oven proof pot or pan. Cover with lid or tin foil and place in preheated 350 degree oven. Bake for 20 minutes. Remove pot or pan and place in refrigerator to cool (about 30 minutes or overnight).

1 teaspoon minced fresh ginger
2 tablespoons soy sauce
3 tablespoons sesame oil, toasted
1/4 cup mayonnaise
2 tablespoons peanut butter
1/4 cup rice wine vinegar
3 tablespoons sugar

Mix all ingredients in blender. Set aside.

1/8 cup Napa cabbage, thinly sliced
1/8 cup baby bok choy, thinly sliced
1/8 cup carrots, thinly sliced
1/8 cup red pepper, thinly sliced
1/8 cup green pepper, thinly sliced
1/8 cup snow peas, thinly sliced
1/2 cup cooked soba noodles (tossed in 2 tablespoons teriyaki sauce)
2 tablespoons chopped peanuts

Toss all salad ingredients (except peanuts) in a bowl with a 1/4 cup dressing. Place on a chilled salad plate. Sprinkle peanuts on top. Place chilled poached salmon on top of salad.

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