Food
Seared Salmon with Pickled Carrots, Cracked Wild Rice and Bee Pollen
This salmon is from tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand and Jennifer Cockrall-King. House of Anansi Press, 2019, $35. “The Chinook salmon has a nice amount of fat in it, so it’s satisfying and foolproof, even with slight overcooking. The quick-pickled carrots have that nice counterbalance of acidity…
