|
|
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
|
|
|
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.
|
|
|
|
If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.
|
|
This site is hosted by NativeWeb. Your donations to Nativeweb help them to promote Indigenous resources, inform the public about Indigenous cultures and issues, and to facilitate communications between Indigenous peoples and organizations supporting their goals and efforts. Please see their donation page to find out ways you can help.
|