Haida Indian Candied Salmon Recipe
Pickled eggplant, banana peppers, red pepper jelly **gluten free**
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Ingredients
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For the Candied Salmon
For the Pickled Eggplant
For the Banana Peppers
For the Red Pepper Jelly
Method
Prepare the Candied Salmon
- 1
Marinate the Salmon
In a bowl, mix brown sugar, soy sauce, honey, minced garlic, black pepper, and liquid smoke. Add the salmon fillet and ensure it is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Cook the Salmon
Preheat your oven to 350°F (175°C). Place the marinated salmon on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until the salmon flakes easily with a fork.
Prepare the Pickled Eggplant
- 3
Pickle the Eggplant
In a pot, combine vinegar, water, sugar, salt, sliced garlic, and red pepper flakes. Bring to a boil. Add the sliced eggplant and boil for an additional 5 minutes. Remove from heat and let cool before transferring to a jar. Refrigerate for at least 24 hours.
Prepare the Banana Peppers
- 4
Prepare the Red Pepper Jelly
- 5
Make the Jelly
In a saucepan, combine chopped red bell peppers, sugar, and apple cider vinegar. Bring to a boil and cook for about 10 minutes. Stir in pectin and boil for an additional minute. Pour into sterilized jars and allow to cool.