Watch The Delicious Final Season of Moosemeat & Marmalade

Leo award-winning, BC-produced food docuseries Moosemeat & Marmalade is returning for its seventh and final season May 7 on APTN. The farewell season follows along with globe-trotting co-stars Indigenous bush cook Art Napoleon and classically-trained chef Dan Hayes who explore charming small towns and beautiful cultures, while sharing a wonderful fusion of Indigenous cooking styles with modern techniques. With its overarching mission to offer a window into Indigenous food and culture, viewers are in for a very memorable final run this season, which showcases epic adventures like ice-fishing near Whistler to canoe racing with the Malahat First Nation, featuring Indigenous-inspired dishes such as Seal Tacos, Venison Burger with Wild Rice Salad, Monkfish Curry, and Swedish Moose Balls along with more mainstream dishes like Pan-Fried Bass on a Spinach and Orange Salad, Coho Salmon with a Cilantro Thai Slaw, and Nova Scotia Lobster with Scallops. Over the past six seasons, this show has brought Indigenous foods and flavours into the Canadian mainstream and educated viewers on ethical food sourcing and sustainability. The show has been an inspiring success, reaching 16 million viewers worldwide, and is now being used in schools as part of the educational curriculum. We’re pleased to bring you one recipe from the show, below. —Vita Daily

Coho Salmon Linguine

INGREDIENTS

• Linguine
• Coho
• Parsley

Sauce:

• Olive oil
• 1 cup Mushrooms
• 2 Tbsp butter
• ½ medium onion
• 1 tsp Garlic Paste
• 1 cup of cream (33%)
• 1 tsp Pepper
• Pinch of salt
• ¼ cup chicken stock
• 1 handful of spinach
• ½ cup parmesan
• 1 tbsp white wine
• 1 tsp oregano (or basil, or Italian seasoning)

INSTRUCTIONS

1. Heat pan to medium heat and add 1 tbsp olive oil.
2. Quarter chop button mushrooms and place into pan.
3. Dice ½ an onion and add to pan.
4. Once browned, add a tbsp of butter to pan.
5. Add 1 heaping tsp garlic paste, and 1 cup cream to pan.
6. Add a generous sprinkle of pepper, and a pinch of salt.
7. Cut coho into pieces.
8. Add 1 tbsp of butter to clean pan over medium heat.
9. Place thicker pieces of salmon into pan first, then add the rest.
10. Flip once browned.
11. Remove once cooked.
12. Simmer sauce, and add ¼ cup chicken stock.
13. Add a handful of spinach, and a ½ cup of parmesan.
14. Drizzle one tbsp white wine into sauce.
15. Continue to simmer until thickens.
16. Sprinkle oregano or basil or Italian seasoning. (we used oregano)
17. Plate linguine, place coho, then top with cream sauce and parsley.