Salmon is a staple for many Native households and there are a variety of ways to prepare it. We usually make in one of three ways (the recipes below or we smoke it in our smoker), but check with tribes in the northeast and northwest, however, for dozens of cooking suggestions.
Baked Salmon with acorn squash and roasted red bell peppers.(above)
Salmon fillet. 1.5 lb= 4 people; 2.5 lbs.=6 people. I usually purchase a large fillet--half the fish. We prefer ocean fish. Farm raised fish is cheaper, but may contain PCPs, a higher fat content, is less pink and, the fish are often raised in small containers as opposed to wild salmon that swim and are free to consume natural food. Farm fish may be artifically dyed pink.
Optional (because many people like it grilled or baked without any spices):
*Garlic (powered or freshly chopped)
Salmon can be covered with pesto sauce and/or a cup of white wine for several hours prior to cooking. Bake fillet in a glass baking dish at 375 degrees for 20 minutes, but may need a few more minutes depending on the thickness of the fillet.
Salmon and Pesto with Peppers and Wild Rice