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>>Loretta: Hi! I'm Loretta Barrett Oden.
Welcome to “Native Origins,”
a cooking show that takes us back to the basics
of traditional and healthful foods
that are also easy to prepare for our elders,
their caregivers and families.
We're here at the Smithsonian National Museum of the American Indian,
in Washington, D.C.
And I'm fortune enough to have
Executive Chef Freddie Bitsoie
helping me with this dish today.
We're doing a beautiful salmon dish
accompanied by some smoked oyster potato cakes
and lovely sea beans from the salt marshes
of the Northwest coast. And I hope you enjoy.
So, I'm going to do a little rub for the salmon.
Um...give it some flavor.
Gonna put it just on the top and um...
I love juniper berries uh... >Freddie: Oh, yeah.
I love them. >>Loretta: I mean, it's like
it’s what gin’s made of.
A little bit of juniper berries,
and some ancho chili powder.
It’s not too hot, not too spicy.
Put about a teaspoon of that in there.
A little bit of cumin that I like to toast first
until it's just aromatic, in a dry skillet.
It's really flavorful.
And just a little bit of brown sugar.
It'll caramelize on the skin
and make the skin really crispy and nice.
And then just a wee bit of sea salt.
>>Freddie: Now, is this your recipe?
>>Loretta: Yes, yeah. Freddie: Yeah.
>>Loretta: I made that up all by myself.
So we're just gonna mix this up and...
Actually, doesn’t that smell good? >>Freddie: That smells so good, yeah.
>>Loretta: And what we'll do is...
we just press it into these...
beautiful salmon fillets. >>Freddie: Yeah.
>>Loretta: And our sauce is just
whatever berries are in season.
Uh...these are blueberries and cranberries.
All you have to do is put them in a little saucepan and with a little bit of water
and a touch of honey and just let it cook down.
Stir it regularly and let it cook down
until it's nice and thick
and looks like this.
Just absolutely gorgeous
and tasty — not too sweet, nice.
Smoked oyster potato cakes,
and they are so good, you just
won't be able to quit eating them once you start.
>>Freddie: So these are the oysters, right? >>Loretta: Yeah.
Yeah. Those are the chopped-up ones, we've already chopped up.
>>Freddie: The scallions, and these are the whole oysters.
>>Loretta: Yeah, so. We just put those together,
we're just gonna make little...little patties. >>Freddie: OK.
>>Loretta: Uh, might throw a little bit of that
olive oil in there. >>Freddie: All right.
So, well, first, this is the potato, boiled
and then mashed. >>Loretta: Yes. Yeah.
>>Freddie: We're gonna put some olive oil in here.
'cause life is always good with olive oil.
>>Loretta: Yes. >>Freddie: Right.
>>Loretta: Good olive oil, yeah. >>Freddie: Good olive oil.
>>Loretta: Ready? >>Freddie: I'm ready.
>>Loretta: All right. >>Freddie: That's why my name is Freddie.
All right, so, the oysters are in here already.
>>Loretta: So, we're getting, we're carrying the smoke theme through
from the smoked salmon to the smoked oyster potato cakes,
and um...
then we’re just gonna make two little patties.
Then all you have to do, then, is just brown them on both sides.
Since the potatoes are already cooked,
all you have to do is get a nice crispy, crunchy sear on them.
And they're ready to go. >>Freddie: The egg will also keep its structure, right?
>>Loretta: Yeah. >>Freddie: All right.
>>Loretta: All right. >>Freddie: So, what else is next?
>>Loretta: We're ready to cook some salmon here.
So I'm looking at this pan.
Gonna slip this in there and...
a little trick that I learned,
[searing sound] >>Freddie: Oh, that's nice and hot.
>>Loretta: is to turn the temperature down,
but I'm just barely pressing down on this salmon,
because the skin likes to tighten up
and pull loose from the meat of the salmon,
so if I just barely hold it down
until the skin starts to crisp and caramelize.
What I'm looking for here is, you can see the salmon's cooking.
If it won't come loose from the pan
that means it's not ready to be turned over on its back.
It will tell us.
Oh, now it's coming loose a little bit.
You wanna cook it most of the way through
before turning it over.
Uh...we're getting some smoke. Let's see if can turn this thing over here.
So, I don't like to overcook it,
because then it gets dry and tough. >>Freddie: Very dry, yeah.
>>Loretta: And uh...the ideal temperature
uh...for this salmon is 120 degrees.
>>Freddie: Yeah, there you go.
>>Loretta: We are at 179-185. Let's take that thing off of there.
>>Freddie: Oh, that looks really beautiful. >>Loretta: Isn't that gorgeous?
And as you can see from the side,
it still a little bit pink right here in the middle.
Yeah, it's gorgeous.
So what we've done is make this gorgeous, gorgeous piece of salmon.
And then we would spoon a bit of this sauce over it,
with our smoked oyster potato cakes and our sea beans.
So, there we have it.
This gorgeous pan-seared salmon,
with sea beans, smoked oyster potato cake,
and this gorgeous berry sauce
that we’ll just spoon over the top.
This is such a simple dish
for our elders to cook, for caregivers and families.
>>Freddie: For more information on this dish and more recipes, please go to
aarp.org/nativeorigins.
>>Loretta: Megwich. Thanks for tuning in.