Campus Martius' Downtown Street Eats Kicks Off March 17

Campus Martius Downtown Street Eats Kicks-Off The Soup Dive

Downtown Street Eats at Campus Martius is returning with a St. Patrick's Day celebration on Friday, March 17. The luck of the Irish will fill Cadillac Square from 11 a.m. - 2 p.m. with food trucks and celebratory festivities.

Participating food trucks include Motor City Casino Hotel's High Octane, Lazybones Smokehouse, Grillwich Tot Shop, Rollin Stone Pizza, Delectabowl, The Mean Weenie, Buffy's, Chick-A-Dee, Detroit Shrimp and Fish and The Soup Dive.

Pamela Matthews from The Soup Dive joined us to tell us more about her food truck. You can watch in the video player above. You can get her salmon recipe below.

Campus Martius' Downtown Street Eats kicks off March 17

GRILLED WILD ALASKAN SALMON

Ingredients:

  • 5-6 oz salmon fillet (per person)
  • Extra virgin olive oil
  • Soy ginger sauce

Directions:

  • Heat your iron grill over medium fire about one minute
  • Add 1 tablespoon of extra virgin olive oil
  • Place salmon on the grill skin side up
  • Cook about 2-3 minutes then flip over
  • Coat with soy ginger sauce
  • Cook 2 minutes
  • Serve
  • Ginger Vegetables

This recipe calls for the Vegetable of your choice.

Suggested Ingredients:

  • carrots, broccoli, zucchini, green peppers, sweet potatoes, sugar snap peas, red onions, red cabbage, spinach, kale

Directions:

  • Cut your choice of vegetables into quarter inch pieces
  • Heat your skillet on a medium fire about one minute
  • Add 1 tablespoon of extra virgin olive oil
  • Add vegetables and sauté about two minutes
  • Add 2 table spoons ginger sauce
  • Toss over heat about 1 minute & serve
  • Brown rice cooked according to instructions on packaging

Soy Sauce Ginger Sauce (can be prepared and refrigerated days in advance)

Ingredients:

  • 1 c. Low sodium soy sauce
  • 3 Tbsp Brown sugar
  • 1 Tbsp Apple cider vinegar
  • 1 Tbsp Grated ginger
  • 3 cloves Garlic minced
  • 1/4 c. Water
  • 1 Tbsp Rice flour

Directions:

  • In a small sauce pan combine soy sauce, brown sugar & vinegar.
  • Cook on medium heat until sugar dissolves.
  • Add ginger & garlic and stir.
  • Combine rice flour & water stir with a fork until smooth
  • Add to sauce mixture in pot.
  • Stirring continuously bring sauce to a boil,
  • Reduce heat and simmer on low for about 1-3 minutes, until sauce thickens
  • If pressed for time Braggs makes a ginger & sesame marinade that is also delicious