Catch of the Day Hodge Podge: Celebrating Salmon and Seasonal Delights

The Atlantic Canadian tradition of Hodge Podge brings a hearty warmth to the region’s culinary heritage. Rooted in a legacy of resourcefulness, this dish is a celebration of locally available ingredients, community spirit, and the joy of simple pleasures. Hodge Podge is a medley of freshly harvested vegetables, typically including young carrots, baby potatoes, green beans, and peas. The harmony of flavors and textures is achieved by simmering these vegetables until tender, creating a rustic and satisfying dish that’s reminiscent of gatherings and home-cooked comfort.

In the coastal kitchens of Atlantic Canada, Hodge Podge often finds itself paired with the ocean’s bounty, most notably with salmon. The succulent and flaky nature of salmon complements the earthy goodness of Hodge Podge in a symphony of flavors that reflect the region’s connection to land and sea. Whether it’s poached, grilled, or baked, the salmon’s richness adds a delightful contrast to the bright and vibrant medley of vegetables.

As families gather around the table, the tradition of Hodge Podge serves as a reminder of the region’s agricultural roots and maritime heritage. The addition of salmon not only elevates the dish but also pays homage to the deep connection between Atlantic Canadians and their bountiful coastal surroundings. It’s a culinary embrace of both tradition and innovation, showcasing the versatility of ingredients that have sustained generations. Hodge Podge with salmon isn’t just a meal; it’s a cherished experience that honors the past while savoring the present.

Hodge Podge with Fresh Local Salmon

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• Author: The Kilted Chef
• Yield: Serves 4

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Ingredients

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Summer Hodge Podge With Atlantic Salmon

(serves: 4)

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Ingredients:

• 2 cups baby carrots
• 2 lb. mini potatoes
• 2 cup green beans
• 2 cup yellow beans
• 2 cup sugar snap peas
• 2 cup heavy cream
• ½ cup butter
• 4 sprigs fresh dill
• 2 tsp all-purpose flour
• 4 green onions

 

Method:

1. Wash vegetables and trim the ends of beans and peas.
2. In a large pot, bring four cups of water to a boil.
3. Add all the vegetables except the green onions, cover, bring to a boil, reduce heat to medium and cook vegetables until fork tender approx. 25 minutes.
4. Meanwhile in a small saucepan bring cream and butter to just below the boiling point,
5. Whisk in the flour and continue to stir until slightly thickened.
6. Drain vegetables, reserving two cups of cooking liquid, add the cooking liquid to the cream mixture and pour over top of the vegetables. Garnish with green onions.

Grilled Atlantic Salmon

(serves: 4)

Ingredients:

• 4 x 6oz Atlantic Salmon Filet
• 2 oz olive oil
• 2 pinch sea salt
• 6 turns ground pepper

Method:

1. In a cast iron pan on high heat place the oil till it starts to get hot
2. Place the salmon in the pan and sear on both sides for 2 minutes,
3. Move to a preheated 350F (180 C) oven for 6 to 8 minutes, bring out and rest for a few minutes.

 

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• Category: Entrees, seafood, Fish, Recipes