Dining & Wine

Make Art Napoleon’s Indigenous Spring Salmon In Birch Butter with Fried Wild Rice Recipe

September 22, 2022

Season 6 of Moosemeat & Marmalade has launched on APTN, with new episodes airing throughout the fall season every Tuesday! Unique to this season, the show, which co-stars B.C.-based Indigenous bush cook Art Napoleon and classically trained chef Dan Hayes, features a departure from Art and Dan’s typical globe-trotting adventures in favour of an entirely Western Canada-based lens this season—in light of the travel restrictions presented by the pandemic when the season was filmed earlier this year. Beloved for their fresh and oftentimes hilarious take on exploring Indigenous food and culture, ethical food sourcing and sustainability, this season follows along as Art and Dan explore all that their own backyard has to offer. Each episode offers entertaining and educational lessons on how to hunt and prepare the in-season foods and wild game of Western Canada, including seal, beaver and gray squirrels, with deep dives into various local B.C. communities. Below, Art’s own Indigenous recipe for Spring Salmon In Birch Butter with Fried Wild Rice, which you can make at home! —Vita Daily

Spring Salmon In Birch Butter With Fried Wild Rice

In Season 6 of Moosemeat and Marmalade, Art and Dan make their first foray into the Nass Valley and Nisga’a Territory in time for the spring salmon run. The duo learn to cut and smoke salmon Nisga’a style and pick lava berries on an ancient lava bed. This recipe is inspired by their time spent in the Nass River Valley region of British Columbia.

4 fillets of fresh spring salmon
2 T butter
1 T birch syrup
1 T canola oil
Salt & pepper to taste

Fried Wild Rice
4 cups cooked & cooled wild rice
4 green onions
1-inch piece of ginger root
3 garlic cloves, crushed then chopped
1 T. bacon fat
1 T. canola or peanut oil
1 T. toasted sesame oil
¼ cup chopped onion
Small handful snap or snow peas cut into thirds
1 T. soya sauce
2 eggs slightly beaten

For the salmon, if you want crispy skin on style, you will have to scale the fish. If you are too lazy to scale, just remove the skin entirely. First, heat skillet(s) over medium high then add canola oil. This oil base will prevent the butter from burning. Llay your fillets in the pan skin side down and allow to fry until nicely browned and edges turn light pink (3-4 mins). Season then stay focused; you don’t want to get stuck on Facebook then overcook your fish. Add the butter and once it is melted, add the syrup and swirl the mixture briefly to mix it and spread the love. You will notice that it bubbles up. Flip the filets then remove skillet from heat. Using a large spoon to drizzle the syrup brown butter over each fillet. Serve with fried wild rice. To make rice, heat oil & bacon fat over fairly high heat in wok or pan then add all vegetables except the garlic, stirring to prevent burning. Add sesame oil and garlic, continuing to stir. Once your mixture is nicely golden brown and smelling great, add the rice and stir the whole mixture together.



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