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.

Recently, I was asked to create a special event menu that was to be entirely gluten-free. The potlatch technique of cooking salmon came to mind for the appetizer at this particular event and it was a hit! I have made the Potlatch Salmon Skewer appetizer for many occasions since, including evening functions, appetizer/dessert buffets, holiday gatherings such as Christmas or New Year’s Open House events. It is a versatile recipe, as you will see in the following variations.

For those uninitiated in the technique of potlatch, it is certainly worth trying – even if you are not a fish lover. This recipe for salmon potlatch has converted the most staunch fish haters into fish lovers. Children love it – really! It has been known to happen – repeatedly.

POTLATCH SALMON

CHEF TALK:  Give these recipes and the variations a try. This recipe was made for a die-hard fish hater, and he was immediately a fish convert. Try it with children!  In this post, I will show you three different ways of trying a Potlatch recipe. The ingredients are the same – the potlatch technique is slightly altered for each presentation due to cooking times.  

Here is what you will learn:

1)  Potlatch Salmon – as an appetizer

2)  Potlatch Salmon – En Papillote as a main entree

3)  Potlatch Salmon – Cooking the Entire Fish Fillet to feed a crowd

POTLATCH SALMON – AS AN APPETIZER

INGREDIENTS:

• 1 lb. (450 g) skinless center cut portions of salmon or steelhead trout
• 3 tbsp. melted butter
• Juice of 1 lemon
• 1 cup brown sugar
• 1-2 tbsp. dry mustard

METHOD:

1. Preheat oven to 400°F.  Line a shallow baking sheet with a parchment paper.
2. In a small saucepan, combine the butter, lemon juice brown sugar, and dry mustard.  Bring to a boil and let cook until the mixture is nice and bubbly.  Remove from heat and cool slightly.
3. In the meantime, cut 1/2 inch slices from the salmon fillet (see photo above) and insert a wooden skewer (which has been soaked in water for one hour) into the salmon piece. Place the prepared salmon skewers on the parchment lined baking sheet.  Season both sides with salt and pepper.
4. Dip the salmon skewers into the caramelized sauce and replace onto the parchment lined baking sheet.
5. Bake the skewers for 5 – 10 minutes until the salmon is cooked.  Don’t overcook the salmon. The salmon will turn golden on the edges and the sauce will be bubbling around the skewers.  Brush with the sauce if desired to achieve a nice glaze.
6. Remove the skewers to a presentation plate and garnish simply with green onion.

POTLATCH SALMON – EN PAPILLOTE (In Parchment Packet)

Serves 4 – 6

INGREDIENTS:

• 4 – 6  x 5 oz. skinless portions of salmon, steelhead or rainbow trout
• 3 tbsp. melted butter
• Juice of 1 lemon
• 1 cup brown sugar
• 1-2 tbsp. dry mustard

METHOD:

1. Preheat oven to 350°F.  Cut a large piece of parchment into a heart shape for each portion of fish.  Place the parchment heart on a baking sheet.
2. Place one portion of salmon on one side of the heart.
3. Drizzle with melted butter over the portions evenly.
4. Drizzle with the juice of the lemon over the portions evenly.
5. Combine the brown sugar with the dry mustard and place this mixture on the top evenly between the portions.
6. Following the instructions on the link (how to cook in parchment), fold one half of the heart over the other half and turn the two edges of the parchment together, moving along and turning up the edges two inches at a time until you completely enclose the package.
7. Bake the packages for 10 minutes approximately, depending on the thickness of filet portion.  The parchment package will puff up slightly (created by the steam).
8. Don’t overcook. The mixture will thicken and caramelize nicely – the salmon will be starting to flake.  Remove from the oven and place one package on each warmed plate.
9. Open the parchment package.Drizzle the caramelized sauce over the fish.  Enjoy.  If you like, remove the fish from the package before plating but I like the surprise of opening the package at the dinner side.  Drizzle the sauce on top.  Serve with couscous and vegetables of your choice.  Shown in the photo below is one of our favourite side dishes, Vichy Carrots.

POTLATCH SALMON – FULL FILLET

Serves 4-6 hungry people

CHEF TALK:  This recipe seems to be a favourite with everyone! If you can get it, try steelhead trout!  If you are lucky enough to have a cedar plank, this makes a lovely presentation platter

INGREDIENTS:

• 2 lb. Filet of salmon or steelhead trout, skin on
• 3 tbsp. melted butter
• Juice of 1 lemon
• 1 cup brown sugar
• 1-2 tbsp. dry mustard

METHOD:

1. Line a shallow baking dish with a large piece of greased heavy-duty foil and place filet, skin side down, on foil.
2. Drizzle with melted butter.
3. Drizzle with the juice of the lemon.
4. Combine the brown sugar with the dry mustard and coat the filet with this mixture.
5. Place on the barbecue over low heat. Lower the lid.
6. Cook for 20-30 minutes approximately, depending on the thickness of filet.
7. Don’t overcook. The mixture will thicken and caramelize nicely – the salmon will just be starting to flake.
8. Lift the salmon flesh carefully from the skin and place on a warm platter or cedar plank. Drizzle the caramelized sauce over the fish.

VARIATION:  Bake the potlatch salmon in the oven at 350oF.  It is just as delicious!  Place the foil package on a baking sheet at 350oF and bake for 10 to 15 minutes, depending on the thickness of your salmon fillet.  Open up the foil package and let the sauce caramelize slightly.  Serve the salmon with the sauce drizzled on top of the fish.

There you have it – three different ways of using the same technique:  Potlatch Salmon.  If you convert a die-hard fish hater into a fish lover, do drop me a line and tell me all about it.  It has happened over and over again with this recipe.

Happy Potlatch Feasting, everyone!

 

Denise Paré-Watson

The UrbnSpice Chef

 

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Oven Temperature Accuracy
• Parchment
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Traditional Bannock

Orange Glazed Roasted Salmon

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