Joey's Don Mills Rooftop Terrace: Sunny Friday Lunch

 

Arriving early at Joey's Don Mills to grab one of the limited rooftop patio tables on a sunny Friday afternoon, we downloaded the menu as we arrived, and took the elevator up to the top floor. Under the culinary direction of Joey's Executive Chef Chris Mills, Joey's menu gallops all over the globe. Inspired by his extensive travels throughout Europe, Asia and the Pacific Rim, Joeys menu features innovative offerings such as Japanese Pan Fried Gyoza and Szechuan Chicken Lettuce Wraps from the Far East, Bombay Butter Chicken from India, and Prawn and Lobster Ravioli from Italy. As much as we love to cook, it's always nice to dine out with loved ones and have a delicious menu from which to choose.

Japanese Gyoza: pork dumplings in ponzu sauce with hot mustard

Prawn and Lobster Ravioli with truffle beurre blanc, garlic basted prawns, 

grana padano and sautéed asparagus 

Rare Yellowfin Tuna with wasabi, mango, peanuts, lettuce greens, avocado 

and a cilantro ginger dressing

Crispy Chicken Sandwich with honey mustard kale slaw and jack cheese on a brioche bun with frites

joeyrestaurants.com/location/joey-don-mills

BBQ Salmon Rice Bowl

Serves 4

Recipe courtesy of Executive Chef Chris Mills

Salmon Marinade:

3 tbsp vegetable oil

1/3 cup soy sauce

1/3 cup brown sugar

1/4 cup water

3 garlic cloves finely chopped

Pinch of salt and pepper

Pinch cayenne or red pepper flakes

Salmon Rice Bowl:

4 fillets of salmon, 1 per person

1 bag fresh snap peas from local market, cut into bite size pieces

1 cup mushrooms sliced, halved

1 cup edamame, shelled

3 carrots, sliced into bite sizes pieces

3 red peppers cut into bite size pieces

4 oz daikon julienned

1 oz daikon sprouts

2 cups of white or brown rice 

4 cups of water

4 tbsp vegetable oil

4 tsp black and white sesame seeds

In a large bowl place all of the salmon marinade ingredients. Place the salmon fillets in the bowl and coat, cover and let it sit in the fridge for 30 minutes minimum. While the salmon is marinating, measure out rice in a jug. Wash and rinse rice until water is clear. Place in saucepan or rice cooker and add the 4 cups of water, stir once. Cook on low heat until water is absorbed, fluff with fork.

While rice is cooking, heat fry pan and add 2 tbsp vegetable oil over medium heat, and griddle pan with 2 tbsp of vegetable oil over medium heat. Add the mushrooms, carrots, snap peas, edamame, peppers to frying pan and  let it cook for 10 minutes. Add the salmon to griddle pan and cook on both sides for 5 minutes. Lift the salmon into the vegetable pan, adding extra marinade sauce to coat the vegetables.

Separate the rice into four bowls, top with the vegetables and set the salmon fillets to the side of each bowl. Add the julienned daikon, and daikon sprouts to top for presentation. Sprinkle with black and white sesame seeds and serve.