The question was posed: "What is Native Food?" Echo-Hawk answers with indigenous-based, pre-colonization ingredients and a big ol SMILE*!!! Editor's note: since I am part Native American Indian, this recipe appeals to me on MANY levels!! I would garnish the plate with a lemon* crown*, and either a dandelion or arugula leaf.*.
(serves 4)
4 4-oz. salmon fillets, skin on (use what's in season, fresh or frozen - thawed, tho, not farmed)
4 cups dandelion leaves (you can pick these anywhere, tho not by roadways)
1/4 cup pecans, toasted (use a dry skillet, and WATCH carefully*)
3&1/2 T. honey
1/2 cup olive oil
1/4 cup water, as needed
Salt (I would use Kosher*, but it is your choice*)
For the puree:
Wash the dandelion leaves thoroughly, then dry in a salad spinner or on towels. Blanch the dandelion leaves for a minute and a half, then drain; the final quantity should be about 1 cup. (She says you can substitute arugula). Place all your ingredients except the olive oil, water, and salmon in a blender. Blend until fully incorporated, then add the olive oil slowly, blending to emulsify. It should be the consistency of tomato soup; if it's too thick, add water. Add salt to taste.
For the salmon:
Preheat the oven to 350. Salt both sides of the fillets generously. Heat oil in an ovenproof (cast rion is perfect*) skillet on med. high until it shimmers, then carefully lay fillets in, skin-side-down. Use a thin* flexible* spatula to push down on the fillets to get a good crispiness on every part of the skin. After about 3 min., when you feel it mostly stop popping, flip salmon over and put the pan in the oven for another 3 min. for med.-rare.
To serve:
Place a couple of tablespoons of puree on the plate, then salmon, skin-side-up, on the puree.
As you go about your day, try to remember all the lessons you learned in kindergarten, or home schooling!
Peace and Love,
MM
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