LOCAL FLAVOUR: Market fresh aboriginal fare

Try a bannock salmon burger from Chef Andrew George, who runs the culinary arts program at Kla-How-Eya

Bannock and salmon with fresh dill sauce

Bannock ingredients

15 cups flour

5 heaping tbsp baking powder

5 tbsp salt

5 tbsp sugar

8 cups lukewarm water

Method

Mix dry ingredients together. Make a well in the centre.

Add water and gently and quickly mix until ingredients just blend together. Mixture should be quite dry.

Deep fry at 375 degrees F until golden brown.

Salmon ingredients

4 oz. fresh Pacific salmon filet

1/2 tsp each fresh dill, thyme and parsley, finely chopped

1/4 tsp fresh lemon

salt and pepper to taste

vegetable oil

Method

Preheat barbecue to 375 degrees F and oil the grill.

Season salmon filet with fresh lemon juice, fresh herbs and salt and pepper to taste, and lightly brush with vegetable oil.

Lay salmon filet top side down on the grill at an angle and cook for three-and-a-half minutes.

Turn to opposite angle and cook for an additional three-and-a-half minutes. (This is called cross hatching.)

Flip salmon and cook on the skin side for 6-7 minutes.

Dill sauce ingredients

1 cup mayonnaise

1/4 cup lemon juice

1/4 cup white wine vinegar

1/4 cup of fresh dill, chopped

fresh lettuce

2 slices of tomatoes

lemon wedges

Method

Mix the first four ingredients together.

To make a burger, slice bannock open, brush with dill sauce and add cooked salmon filet. Garnish with lettuce and two slices of tomatoes and a lemon wedge.