Tlingit-inspired Salmon Fondue

Ingredients

In this Tlingit-inspired adaptation, the traditional beef used in Swiss Fondue Vigneronne is replaced with salmon, a staple in Tlingit cuisine. The marinade incorporates Tlingit spices, adding a smoky and earthy flavor profile to the dish. The communal aspect of fondue remains the same, emphasizing the importance of shared meals in Tlingit culture. We alse have the original recipe for Fondue Vigneronne, so you can check it out.

• 1.5 lbs (680g) salmon fillets, skin removed 1.5 lbs (680g) salmon fillets, skin removed
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Fresh dill, for garnish Fresh dill, for garnish
• Assorted vegetables, cubed (such as bell peppers, zucchini, and mushrooms) Assorted vegetables, cubed (such as bell peppers, zucchini, and mushrooms)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2.5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, chopped onion, soy sauce, maple syrup, smoked paprika, ground coriander, ground cumin, black pepper, and cayenne pepper. Mix well to create the marinade.
2. 2.
   Cut the salmon fillets into bite-sized cubes and add them to the marinade. Toss gently to coat the salmon evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
3. 3.
   In a fondue pot or a large pot, heat the fish or vegetable broth over medium heat until it reaches a gentle simmer.
4. 4.
   Arrange the cubed vegetables on a platter for dipping.
5. 5.
   Using fondue forks or skewers, dip the marinated salmon cubes into the simmering broth and cook for about 2-3 minutes, or until the salmon is cooked through and opaque.
6. 6.
   Serve the cooked salmon with the vegetables and garnish with fresh dill.

Treat your ingredients with care...

• Salmon — Choose fresh, high-quality salmon fillets for the best flavor and texture. Remove the skin before marinating to ensure even absorption of the flavors.

Tips & Tricks

• For a smokier flavor, consider grilling the marinated salmon cubes before dipping them into the broth.
• Experiment with different Tlingit spices to customize the flavor profile of the marinade.
• If you prefer a milder spice level, reduce the amount of cayenne pepper in the marinade.
• Serve the fondue with traditional Tlingit side dishes like wild rice or roasted root vegetables.
• Don't forget to provide extra broth for dipping if needed.

Serving advice

To enhance the Tlingit-inspired experience, serve the Salmon Fondue in a communal setting, with diners gathered around the pot. Encourage guests to engage in conversation and share their cooking experiences while enjoying the meal.

Presentation advice

Present the cooked salmon and vegetables on a large platter, garnished with fresh dill. Place the fondue pot in the center of the table, surrounded by the dipping ingredients. This visually appealing setup will entice guests to dive into the interactive dining experience.