Introducing Our Guest – I’ve know Tom Meyer since the very first day of first grade, where he sat 2 seats in front of me, arranged in alphabetical order – and we have been great friends since.
Tom, one of the hardest working, most inventive and most passionate people I’ve ever known, joined Clyde’s Restaurant Group in 1981, rising to Executive Chef and ultimately President before he retired in 2020. Clyde’s, founded in 1963 (just 6 years after SeaBear!) is among the most successful restaurant groups in the country, with 11 establishments, including the iconic and historic Old Ebbitt Grill, 1789 Restaurant, and DC’s premier live music venue The Hamilton (which Tom conceived and launched in 2012). Tom and I have shared countless moments together, and I am thrilled Tom has agreed to share one of his favorite seafood recipes with all of us.
Mike Mondello - President, SeaBear
So years ago – I think it was 1984 -- my company started procuring seafood from Alaska. Wild Alaskan salmon, and Halibut too, which back then was only fished for a couple of days each year. We were among the very first restaurants on the east coast to feature this amazing seafood from Alaska.
Our restaurants would run a big promotion, feature it in newspaper ads, and make a big deal out of all of it. Senator Ted Stevens from Alaska would come to D.C. to attend our big kick-off luncheon, helping to promote Alaska Seafood. He shared a recipe with us that we loved to feature during the event -- we always branded it Senator Stevens Salmon … an authentic Alaskan recipe, simple and delicious. It became a favorite of our team, and most importantly our customers. I still love to serve it to friends to this day.
4 each 6 ounce salmon fillets
- 2 tablespoons fresh ginger sliced very thin
- 3 large garlic cloves sliced thin
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons toasted sesame seeds
- 6 scallions sliced
Combine ginger, garlic, soy sauce and brown sugar. Marinate salmon for about 1 hour in this mixture.
Grill on medium heat while basting with marinade.
Serve with rice pilaf or sautéed spinach.
Garnish with toasted sesame seeds and sliced scallions.