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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Fish       Region : Northwest       Rating : 5
Cam's Candied Half Smoked Salmon

Contributor : Camilla Nail

Tribal Affiliation : Gitksan Native from Kitwanga Village, B.C. Canada

Orgin of Recipe : Me

Type of Dish : Today's Native Dishes

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Ingredients

  • 1-Whole 1/2 Smoked Salmon
  • 1 small crushed pineapple
  • 1/4 cup brown sugar
  • 1 tablespoon powder garlic( no salt)
  • 1 tsp. black pepper

Directions

Smoke your Whole Salmon in the smokehouse for 1 day. using cottonwood.
Then, mix all ingredients and spread onto the meat- skin down.
Place on hot grill about 325 degrees at least. Depending on how thick your fish is - cook til it bubbles. The skin will lift off easily. The pineapple mixture seals it and penetrates into the fish.
The fish is done when it is no longer soft but thick and firm to touch. Don't overcook- not flaky. That's too dry.
Serves 6 - but once- the cook tastes test it and it goes fast.
Serve with cooked rice or potatoes.

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