Improvised Salmon Dip For Alaska Natives In Diaspora

Salmon

Interdisciplinary musician-scholar Dr. Jessica Bissett Perea says that food and song “travel more easily than people” and can be a way of bringing into being a sense of home to wherever you are. This recipe mixes together near and far. The dip stirs together Alaska ingredients from time immemorial with contemporary condiments, blending in accessible ingredients reflective of Perea’s current home on Ohlone lands. The key ingredient is łiq’a (Dena’ ina for salmon). She encourages improvisation with flavors of where you are. This recipe inspires you to create your own composition of the moment, just like the jazz Perea plays. —S. Hollis Mickey

By Jessica Bissett Perea | May 13, 2022

Ingredients

SERVINGS: 1 Cup(s)

6–8 ounces cooked salmon, flaked (When baking coho filets for dinner, add an extra 6–8 ounces to reserve for this dip. Or, use jarred salmon from family and friends when available. When it’s not, buy canned and jarred Alaska salmon from Alaska-based compa
2–4 ounces mayonnaise, or to taste (You can also use plain yogurt or softened/ whipped cream cheese.)
Embellishments, choose a few, whatever you have on hand, mix and match:
For heat, 1 heaping tablespoon, or to taste, of roasted and chopped green chiles or pickled and chopped jalapeños, plus 1–2 tablespoons of the pickling liquid For crunch, 1 heaping tablespoon, or to taste, of chopped celery,
chopped red or green onions, and/or crisped and chopped bacon For spice, 1 heaping tablespoon cilantro, chopped, 1 teaspoon granulated garlic, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, juice from ½ lime, sea salt to taste

Preparation

Mix your improvised ingredients together thoroughly in a large bowl. Smear onto or dip into with your favorite vehicle like pilot bread, fry bread, or tortilla chips.

Ingredients

SERVINGS: 1 Cup(s)

6–8 ounces cooked salmon, flaked (When baking coho filets for dinner, add an extra 6–8 ounces to reserve for this dip. Or, use jarred salmon from family and friends when available. When it’s not, buy canned and jarred Alaska salmon from Alaska-based compa
2–4 ounces mayonnaise, or to taste (You can also use plain yogurt or softened/ whipped cream cheese.)
Embellishments, choose a few, whatever you have on hand, mix and match:
For heat, 1 heaping tablespoon, or to taste, of roasted and chopped green chiles or pickled and chopped jalapeños, plus 1–2 tablespoons of the pickling liquid For crunch, 1 heaping tablespoon, or to taste, of chopped celery,
chopped red or green onions, and/or crisped and chopped bacon For spice, 1 heaping tablespoon cilantro, chopped, 1 teaspoon granulated garlic, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, juice from ½ lime, sea salt to taste

Communities Near You

Recipe from Edible Alaska at https://ediblealaska.ediblecommunities.com/recipes/improvised-salmon-dip-alaska-natives-diaspora

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