Salmon and shrimp dish wins Iron Chef McGill competition

In the third instalment of What's Cookin', the student chefs who won the recent Iron Chef McGill competition share their winning salmon and shrimp dish.
The winning entry in McGill’s second annual Iron Chef Competition.

By McGill Reporter Staff

On Feb. 23, over one hundred hungry supporters rallied, cheering on competing Rez hall students during the second annual Iron Chef Competition organized by McGill Food and Dining Services and Rez Life. The competition pits student cooks living in residence against each other in the kitchen. The points earned in this competition go toward the year-long Rez Warz’s Residence Cup.

In only two hours’ time, Carrefour Sherbrooke, Citadelle, Douglas, Gardner, McConnell, Molson, MORE, New Rez and Solin whipped up tantalizing multi-course menus that wowed the panel of judges. Teams were judged on a variety of aspects, including presentation, nutritional balance, execution and team work.

All teams began with the same basket of ingredients that included fresh Mac Farm Eggs,

Addison Woosley and Julie Wong of Douglas Hall, were winners of this year’s Iron Chef Competition. Teammate Rachel Gallagher was absent from photo. / Photo courtesy of McGill Food and Dining Services.

Alexis-de-Portneuf goat cheese, asparagus, forbidden black rice and red chili flakes. In the end, Douglas Hall’s inspired food wizardry crowned their victory, followed by New Residence Hall in second place and La Citadelle in third.

Students Rachel Gallagher, Julie Wong and Addison Woosley of Douglas Residence share with our readers their winning Salmon and Shrimp recipe:

Yield: Serves 2


250g of Fresh Salmon, portioned into 125g pieces

50g of Northern Quebec Shrimp

1 big tomatoes, seeded and diced

1 red, orange or yellow bell pepper, diced

1 onion, diced

½ tsp Red Curry Paste

125 ml white wine (water or broth)

1 tbs Extra Virgin Olive Oil

Cracked black pepper and salt to taste

½ Jalapeno pepper, sliced thinly (optional garnish)

A handful of cilantro or green shallots, chopped (optional garnish)


Preheat oven to 400 F. Cut two 24 x 15” (60 x 38 cm) rectangles of parchment or aluminum paper. Place each salmon fillet in centre of 1 half. Sprinkle salt, pepper, a drizzle of olive oil and white wine. Fold paper over edge, overlapping and pleating to enclose. Place packet on baking sheet and cook about 7 to 9 minutes in oven. Remove from oven; let stand for 5 minutes. To serve, cut or tear open packet, being careful to avoid escaping steam.

In the meantime, on medium high heat, heat olive oil in a skillet. Add diced peppers and onions, stirring occasionally until browned. Add in diced tomatoes and curry paste. Once the tomatoes soften, deglaze with white wine. Finally, add shrimp and stir until shrimp are cooked.

Serve with forbidden black rice. Place salmon over rice, pour curry shrimp sauce over salmon and garnish with cilantro, green shallots and thinly sliced jalapeno.