Texas Tommy with a Tlingit Twist

Ingredients

In this Tlingit adaptation, the traditional hot dog is replaced with a salmon fillet, and the stuffing is made with wild herbs instead of cheese and bacon. The flavors are influenced by Tlingit cuisine, incorporating local ingredients and traditional cooking techniques. We alse have the original recipe for Texas Tommy, so you can check it out.

• 4 salmon fillets (150g each) (5.3 oz) 4 salmon fillets (150g each) (5.3 oz)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon sea salt (5g) 1 teaspoon sea salt (5g)
• 1/2 teaspoon black pepper (2.5g) 1/2 teaspoon black pepper (2.5g)
• 1/4 cup spruce tips, finely chopped (10g) 1/4 cup spruce tips, finely chopped (10g)
• 1/4 cup beach greens, finely chopped (10g) 1/4 cup beach greens, finely chopped (10g)
• 1/4 cup fireweed shoots, finely chopped (10g) 1/4 cup fireweed shoots, finely chopped (10g)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, mix together the olive oil, lemon juice, smoked paprika, sea salt, and black pepper.
3. 3.
   Brush the salmon fillets with the prepared mixture, ensuring they are evenly coated.
4. 4.
   In another bowl, combine the chopped spruce tips, beach greens, and fireweed shoots.
5. 5.
   Carefully make a slit along the side of each salmon fillet, creating a pocket for the stuffing.
6. 6.
   Stuff each fillet with the herb mixture, pressing gently to ensure it is evenly distributed.
7. 7.
   Place the stuffed salmon fillets on the preheated grill and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
8. 8.
   Remove the salmon from the grill and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Salmon — Choose fresh, high-quality salmon fillets for the best flavor and texture. Remove any pin bones before stuffing.
• Spruce tips — Harvest young spruce tips in spring when they are tender and bright green. Rinse them thoroughly before chopping.
• Beach greens — Look for beach greens, such as sea asparagus or beach lovage, at local farmers' markets or specialty stores. Wash and chop them finely.
• Fireweed shoots — Harvest fireweed shoots in early summer when they are tender and about 6 inches long. Trim off any tough ends before chopping.

Tips & Tricks

• If you can't find specific wild herbs, you can substitute them with other edible wild greens like nettles or dandelion greens.
• For added smokiness, you can sprinkle a small amount of cedar plank shavings over the salmon before grilling.
• Serve the Tlingit-inspired Texas Tommy with a side of wild rice pilaf and roasted root vegetables for a complete meal.
• Adjust the seasoning according to your taste preferences. You can add more smoked paprika for a bolder flavor or increase the lemon juice for extra tanginess.
• Make sure to handle the salmon fillets gently when stuffing to prevent them from breaking apart.

Serving advice

Serve the Tlingit-inspired Texas Tommy hot off the grill, garnished with a sprig of fresh dill or a squeeze of lemon juice. Accompany it with a side of wild rice pilaf and roasted root vegetables for a satisfying and flavorful meal.

Presentation advice

Arrange the stuffed salmon fillets on a platter, placing them side by side. Drizzle a little olive oil over the top and sprinkle some additional chopped herbs for an attractive presentation. Serve with a colorful salad or steamed greens to add vibrancy to the plate.