BBQ Blueberry Salmon Bowl
Salmon is an important traditional resource for Indigenous peoples and it continues to be an important part of cultural traditions, social practices, and the economy. As part of its spiritual and cultural significance, salmon is believed to give you positive energy and strength when consumed. Numerous river systems in the Lower Mainland have fall runs of salmon. Chilliwack, Harrison and Capilano, to name a few. Learn more about the significance of salmon from Indigenous Tourism BC.
Salmon is prepared in a variety of ways, some include: cooked on cedar planks, candied, made into jerky, smoked, canned or cooked on the open fire.
In this dish, the salmon is served with a blueberry BBQ sauce. Berries are a traditional seasonal ingredient in Indigenous cuisine. Wild blueberries can be found all over Canada and BC is one of the largest producers of blueberries in the world, providing 96% of Canada’s cultivated blueberries.
The base of this includes wild rice, which is Canada's only native cereal. It is wild grass that grows across Central and Eastern Canada, producing a very valuable grain that has been used by Indigenous people across North America for thousands of years. Learn more about wild rice here.
Teetlit Gwich’in Language Lesson
Fish | Tuk
Berry | Jak
“After picking wild blueberries we usually cook them down to top our bannock or make into loaves, muffins and trifles. But they can be used in both savoury and sweet dishes—I find the blueberries complement the salmon bowl very well. The slight sweetness pairs well with the fish and wild rice.
In the Northwest Territories after ice fishing the Gwich'in people clean their caught fish (loche) and they cook the fish liver after discarding the veins. They add the fish eggs and remove excess oil, add flour, sugar and berries. It is then put into baking dishes, frozen and cut into squares usually eaten frozen.”
-Chef Stephanie
Meet The Chef
Steph Baryluk
Chef Steph Baryluk created the Rooted Dining Commons and Catering menus at SFU. She is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, SXSW, and across the Lower Mainland. She also launched her own company, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.
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