Tuesday, March 15, 2011

"A Traditional Nisga'a Dinner" with Teresa Mark

Salmon is unquestionably BC's most important fish. For the Nisga'a and all Westcoast First Nations, salmon is a mainstay in their diet and a critical food in maintaining First Nations' culture. Teresa Mark shares with us her love of cooking and a traditional Nisga'a meal with salmon, smoked salmon, bannock, veggies, and wild rice. Absolutely delicious.


Nisga’a Salmon Dinner

Fillet the salmon and cut into smallish pieces
Roll salmon in a flour mix
Sprinkle with seasoning salt and pepper
Fry in hot skillet about 3 or 4 minutes each

Smoked Salmon

This can be heated up and eaten warm.
Either cut in small pieces and boil for a few minutes or heat in the oven

Brown Rice

Prepare with ancient grains or wild rice and follow directions
Finely chop red pepper, onions, celery onion, and carrots
Sauté the veggies with some garlic
Mix in with rice after it is cooked
Add seasoning to taste


Lightly steam any variety of vegetables
Season and add a little butter.
Boil up some mini potatoes.
Add some butter or Ooligan grease.

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