For the past ten years and seven seasons, Indigenous hunter and bushcook Art Napoleon has showcased Indigenous food and culture through the television series, Moosemeat & Marmalade, emphasizing sustainability, community, and tradition. However, like all great things, the Leo-nominated series will air its final episode on July 30th. 

As a parting gift, the show has shared Napoleon’s delicious recipes for us to enjoy at home, including this rich and creamy coho salmon linguine—a guaranteed crowd-pleaser packed with flavour. Many of these ingredients and spices can already be found in your kitchen, with the fresh fish bringing it all together.         

INGREDIENTS

  • Linguine
  • Coho Salmon
  • Parsley

Sauce:

  • Olive oil
  • 1 cup Mushrooms
  • 2 Tbsp butter
  • ½ medium onion
  • 1 tsp Garlic Paste
  • 1 cup of cream (33%)
  • 1 tsp Pepper
  • Pinch of salt
  • ¼ cup chicken stock
  • 1 handful of spinach
  • ½ cup parmesan
  • 1 tbsp white wine
  • 1 tsp oregano (or basil, or Italian seasoning)

 

INSTRUCTIONS

  1. Heat pan to medium heat and add 1 tbsp olive oil.
  2. Quarter chop button mushrooms and place into pan.
  3. Dice ½ an onion and add to pan.
  4. Once browned, add a tbsp of butter to pan.
  5. Add 1 heaping tsp garlic paste, and 1 cup cream to pan.
  6. Add a generous sprinkle of pepper, and a pinch of salt.
  7. Cut coho into pieces.
  8. Add 1 tbsp of butter to clean pan over medium heat.
  9. Place thicker pieces of salmon into pan first, then add the rest.
  10. Flip once browned.
  11. Remove once cooked.
  12. Simmer sauce, and add ¼ cup chicken stock.
  13. Add a handful of spinach, and a ½ cup of parmesan.
  14. Drizzle one tbsp white wine into sauce.
  15. Continue to simmer until thickens.
  16. Sprinkle oregano or basil or Italian seasoning. (we used oregano)
  17. Plate linguine, place coho, then top with cream sauce and parsley.
Tia Sacks

Tia Sacks