Cork is a fabulous restaurant in Wilkes-Barre, offering amazing dishes you won't find anyplace else. They also have a bevy of unique cocktails for your pre or post dinner drink. See how they prepare Korean BBQ Salmon with Jumbo Shrimp.
Korean BBQ Salmon with Jumbo Shrimp
For Sauce:
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp honey
2 tbsp dry sherry
1/4 tsp crushed red pepper
1 tbsp fresh ginger
1 cup ketchup
Food process all until smooth
2 6 oz salmon filets
6 large shrimp
2 tbsp sesame seeds
2 tsp oil
salt & pepper
Heat oil on medium heat. Salt & pepper salmon and shrimp. Encrust one side of the salmon with the sesame seeds. Sear salmon in the hot pan, seed side down until it forms a brown crust. After crust forms, add the shrimp and sear, and then flip the salmon and glaze the shrimp and salmon in pre-prepared Korean BBQ sauce. Place in a 400 degree oven until salmon and shrimp have finished cooking, Approx 5 minutes, depending on thickness of salmon and how much cooking was done in pan.
