Habanero Candied Salmon Salad
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.
Teetl'it Gwich’in Language Lesson
Fish | Tuk
LOCAL & INDIGENOUS PRODUCT FEATURE
The spicy habanero flavour in this dish comes from Sriracha Revolver hot sauce—a proudly Indigenous hot sauce brand facilitating deliciousness as uninvited guests on the unceded territory of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) peoples. Jordan Hocking founded Sriracha Revolver Hot Sauce Inc. in 2017 with the goal of creating a staple product that adds fun, flavour and inspiration to the chef at home. Jordan is a mom, wife, Indigenous entrepreneur, and proud member of Sweetgrass First Nation. Jordan is passionate about building a community around food and experiencing culture through food. All her hot sauce recipes have been inspired by flavours or ingredients she has enjoyed while traveling or by wanting to eat something that didn't exist anywhere else. Along with a small, dedicated team, Jordan makes craft size batches of hot sauce that are a treat to enjoy with all your favourite foods. Find out more about Sriracha Revolver.
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.
