As the Winter Olympics get underway, it won’t be long before you meet Miga, Sumi, and Quatchi, the Vancouver 2010 mascots. These mascots point to the influence of indigenous peoples on Canada’s national culture and identity. This influence is also reflected in local Canadian cuisine. In British Columbia, the regional cuisine is heavily influenced by First Nations traditional diets and the proximity to the Pacific Ocean. For a fun way to learn more about traditional Canadian cultures and celebrate the 2010 Olympic Games, you and your child can make this simple yet delicious dinner, based on the traditional foods of British Columbia. Get cooking!
What You Need:
- 2 six-ounce cans wild salmon (boneless and skinless)
- 2 eggs
- ½ cup dried bread crumbs
- ¼ cup minced fresh chives
- ¼ cup minced onion
- ½ teaspoon garlic powder
- 3 tablespoons mayonnaise
- salt and pepper
- 3 tablespoons olive oil for cooking
- 4 carrots
- olive oil
- salt and pepper
- 1 tablespoon butter
- 2-2 ½ cups chicken stock
- 1/4 cup wild rice
- 3/4 cup long grain white rice
- ¼ cup carrots, peeled and finely diced
- ¼ cup dried mushrooms, finely minced
- salt and pepper
What You Do:
Salmon Cakes:
- Drain the salmon and combine with other ingredients (except olive oil) in a large bowl. The mixture should be moist enough to stick together.
- Scoop out the salmon mixture and form into small patties with your hands.
- Heat olive oil in a large pan over medium heat
- Add salmon cakes and cook until golden brown, about 5 minutes. Turn the cakes over and cook until the other side is golden brown.
- Drizzle with lemon juice or serve with tartar sauce, if desired.
Roasted Carrots:
- Preheat oven to 450 degrees.
- Peel carrots and slice into ½-inch strips.
- Toss with olive oil, salt, and pepper.
- Place on a baking sheet and bake until cooked through, about 15 minutes.
Wild Rice Pilaf:
- Bring butter and 2 cups of chicken broth to a boil in a large saucepan.
- Add wild rice. Cover and cook for 5 minutes.
- Add long grain rice, carrots, and mushrooms. Cover and cook until the rice is soft, about 15-20 minutes.
- You can fluff the rice if you like, once the rice has finished cooking. Add salt and pepper to taste.
The salmon cakes can be made while the rice is cooking. You can start the carrots first, and take them out once they're finished and allow them to cool a little bit while you cook the rice and the salmon cakes. These three dishes not only make for a delicious and nutritious quick and easy meal, but they'll also give your family a taste of Canadian culinary culture!
Did You Know?
The mascots of the 2010 Winter Olympics are inspired by the native heritage of Canada. Miga is a sea bear inspired by the legends of the Pacific Northwest First Nations, while Sumi is an animal spirit who works hard to protect the land, water, and creatures of his homeland. Quatchi is a sasquatch—a popular figure in local native legends of the Pacific West Coast.
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