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Fish Dishes

Potlatch Salmon

By Denise Pare-Watson

CHC Canada 150 Food Blog Challenge

Prelude:  I am definitely a proud Canadian so when the Culinary Historians of Canada invited food bloggers to participate in a Canada 150 Food Blog Challenge – well, that is something I just have to do! What a great way to celebrate Canada’s 150th birthday by honouring our country with a different Canadian dish every month. The first topic is fish and seafood, so I am sharing my recipe for Potlatch Salmon with you, plus a wee bit of background about the history of potlatch.

Potlatch Salmon – have you heard of it? Potlatch Salmon is one of our family’s favourite ways to serve fish. It has turned many folks from being fish dislikers to fish lovers – it is all about the glaze. First, though, we should take a look at the term Potlatch and understand the source. Potlatch is a term derived from Canada’s Northwest Coast aboriginal groups that symbolized an abundant feast, typically held in winter often using indigenous food that had been dried and preserved throughout the year. The feast was held for life events such as weddings, funerals or births. Roughly translated, it means a feast of ‘giving’. Tables at the Potlatch feast overflowed with food, generally far more than could be consumed with the idea that it would be shared amongst the guests to take home.

While Potlatch feasts are not as common today, traditional dishes that were once served at these events, of course, are still enjoyed by one and all. One of our favourites is Potlatch Salmon. What is Potlatch Salmon, exactly?  Typically, it is an entire filet of salmon (skin on), spread with a simple, yet unique dry rub and cooked over an open flame or barbecue. The dry rub turns magically into a luscious sauce which can also be used as a glaze. For the purposes of this post, I will explain the method and technique of making Potlatch Salmon three different ways using slightly altered techniques that you can enjoy as an appetizer, lunch, dinner or at your own family feast.  Try it with bannock, another traditional dish.  I show you how to make bannock in this post.

Salmon en Papillote | urbnspice.com

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Original content here is published under these license terms: X 
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Filed Under: Appetizers and Small Plates, CHC Canada 150 Food Blog Challenge Series, Experiments, Fish, Gluten Free Recipes, Grain Free Recipes, Main Dishes or Entree Options, Quick and Easy Dishes, Sauces, Savory, Urbnspice Series Tagged With: Appetizers, Canada 150 Food Blog Challenge 2017, Canadian Recipes, Family Recipes, Fast and Easy Dishes, Fish Dishes, Gluten Free Recipes, inspiration of the day, Main Dishes, Small Plates

Halibut Heaven

By Denise Pare-Watson

The Confident Kitchen Series

It’s Halibut season – one of my favourite times of the year – we call it Halibut Heaven.

There’s nothing better than fresh halibut prepared simply by pan frying in brown butter (also known as Beurre Noisette), salt and pepper and a squeeze of lemon. Making your own version of Tartar Sauce (recipe below) is a perfect accompaniment to this delectable, dense white fish.

Halibut Beurre Noisette and Spinach Saute | urbnspice.com

Halibut Beurre Noisette and Spinach Saute 

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Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Fish, Gluten Free Recipes, Inspiration of Urbnspice Series, Main Dishes or Entree Options, Quick and Easy Dishes, Sauces, Savory, The Confident Kitchen Series Tagged With: Fish Dishes, Sauces, Vegetables

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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