Fraser Valley Salmon Pot

Introduction

The Fraser Valley in British Columbia is renowned for its stunning natural beauty, rich ecosystems, and of course, the abundance of salmon found in the Fraser River. This recipe for the Fraser Valley Salmon Pot is a tribute to the region's culinary heritage, combining fresh salmon with local vegetables and herbs to create a flavorful and nourishing meal. The dish has its roots in the traditions of the indigenous people and early settlers, making it both a historical and gastronomical experience.

Ingredients

• Salmon fillets - 4 (about 6 ounces each)
• Potatoes - 2 medium, cubed
• Carrots - 2, sliced
• Celery - 2 stalks, diced
• Onion - 1 large, chopped
• Garlic - 3 cloves, minced
• Thyme - 2 teaspoons dried
• Bay leaf - 1
• Fresh dill - 2 tablespoons, chopped
• Lemon - 1, sliced
• Vegetable stock - 4 cups
• Olive oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Preparation

1. Preparing the Ingredients

Start by preparing all your fresh ingredients. Peel the potatoes and cut them into small cubes, ensuring they are uniform in size for even cooking. Slice the carrots thinly and dice the celery. Finely chop the onion and mince the garlic. Chop fresh dill finely and set aside. Slice the lemon into thin rounds.

2. Seasoning the Salmon

Place the salmon fillets on a clean surface. Drizzle with olive oil and season generously with salt and pepper. Allow the salmon to rest while you begin cooking the vegetables.

Cooking Process

1. Cooking the Vegetables

In a large pot, heat the remaining olive oil over medium heat. Add the onions and garlic, sautéing until they are translucent and fragrant. Add the carrots and celery, cooking for another 5 minutes.

2. Simmer with Stock

Pour in the vegetable stock, and add the potatoes, thyme, and bay leaf. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the vegetables are tender. Remember, you can always use a cooking timer to keep track of your time.

3. Adding Salmon

Once the vegetables are cooked, gently place the salmon fillets into the pot. Top each fillet with a slice of lemon and sprinkle with chopped dill. Cover the pot again and allow the salmon to poach for 5-7 minutes, or until it is cooked through and flakes easily with a fork. Use a cooking timer to ensure perfect doneness.

Serving Suggestions

Ladle the salmon pot into bowls, ensuring each serving gets a portion of both the salmon and the vegetable broth. Garnish with additional fresh dill if desired. The Fraser Valley Salmon Pot pairs well with crusty bread, which can be used to soak up the delicious broth. Enjoy your meal as a comforting dinner on a cool evening or as a highlight of your summer gatherings.

This meal is best enjoyed fresh, as the flavors are at their peak right after cooking. However, you can store any leftovers in the refrigerator for up to 2 days. Reheat gently on the stove before serving, but avoid boiling, as this can overcook the salmon.