A healthy recipe shared by the Wellness team
Photo: Jean Archie from
Canim Lake Band, cutting salmon.
Photo shared from Secwepemc Strong Facebook Page
From the beginning, more than 50 kinds of fish from the ocean, lakes, ponds and rivers have nourished us, providing us with the strength and ability to survive and prosper in our traditional territories. Eating fish has always been an important part of our culture and nutrition.
Here is a recipe for making some delicious and nutritious Salmon Soup. Bon appetit.
• 4 cups (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 vegetable oil• Dry seaweed for garnish
• 4 cups (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 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.
You can find more recipes and information on traditional foods by using the FNHA Traditional Food Fact Sheets.
Find us on social media to ask questions, tell your stories and share your experiences. Remember to use the hashtags #FoodisMedicineFNHA and #MindfulEatingFNHA.
ICYMI, Earlier this week, FNHA shared Food is Medicine: Getting mindful about healthy eating when gathering!