Birch Syrup Glazed BC Wild Salmon

Birch syrup is primarily produced in the Cariboo region of British Columbia. Different from traditional maple syrup it is not as sweet and has more of a caramel flavour. Birch syrup is made from the birch sap. Traditionally birch sap was used as a beverage consumed either fresh or naturally fermented. 

Birch trees also have many other traditional uses: fresh spring birch twigs make a nice wintergreen flavoured tea when steeped in hot water. Birch hardwood is valued for its strength and resistance to cracking. It is favoured material for making snowshoes, paddles, drum frames, toboggans and furniture. Young birch trees can be chopped down, stems, twigs and all into a large soup pot and boiled. Strained and jarred used for medicine that helps stomach ailments, heartburn and ulcers. Birch bark was made into baskets, plates, bowls. Canoes were made from birch bark. All the leftover birch bark trim is a great fire starter.

Salmon is an important traditional resource for many 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 here. 

Salmon is prepared in a variety of ways: it is cooked on cedar planks, candied, made into jerky, made into strips, smoked, canned or cooked on the open fire. Salmon is preserved by drying, smoking, canning or freezing. Smoked salmon is hung on poles and racks inside a smokehouse for 2-3 days. Canned salmon is cut into pieces, washed, salted and then canned. Salmon can be roasted, boiled or steamed.