At Breakfast Club of Canada, we are always searching for innovative recipes to share with you — especially ones that highlight cultural diversity and allow students to try foods that are not typically served at breakfast time. So when we discovered these Traditional Foods Fact Sheets, created by the First Nations Health Authority, we knew we had to pass them along! They provide information on traditional food items such as salmon, game meats and plants, along with some tasty recipe ideas. On page 30, there is a wonderful recipe for salmon soup that has proven quite popular in a school breakfast program in BC.
Credit: Recipe from the First Nations Traditional Foods Fact Sheets.
- 4 c. (1 L) water
- ¼ lb. (125 g) salmon roe
- 1 lb. (500 g) fresh salmon, cubed
- ½ lb. (250 g) potato, diced
- 1 stalk celery, diced
- 1 medium onion, diced
- Salt and pepper to taste
- Pinch curry powder
- 1 bay leaf
- 1 tbsp. (15 ml) vegetable oil
- Dry seaweed for garnish
In a large soup pot, sauté onion, celery and potato in oil. Add water and bring to a simmer. Heat salmon roe in a small saucepan and add to soup stock. Add salmon, salt, pepper, curry powder and bay leaf. Bring to a boil. Simmer over low heat until potatoes are just tender. Discard bay leaf. Ladle into soup bowls and sprinkle with dry seaweed.