For the remainder of February, The Pan Pacific Hotel Vancouver features the “Kla-how-ya” Aboriginal Village and Chef Daryle Nagata’s unique aboriginal-inspired, west coast maki rolls, smoked salmon on bannock and more, in their Café Pacifica or Cascades Lounge, starting at $10 each. I sampled some of these treats at an Aboriginal Tourism event.  I am hoping they will extend the offering past February.  Pictures are below.    

Traditional Salish Cedar Salmon

Smoked Sturgeon on Mi’kmaq 4ct. Bread
   
Dene Reindeer Pate, Chockcherry Compote

Taltson River fry Bread with Mipkuzola & Cloud Berries
  
Bison & Wild boar Sausage, Mountain Cranberry Relish   

Laurention Duck Confit (in potatoes – below)   

Nunavut Arctic Muskox , Lingonberry Jelly (below)   
   

East meets West: Aboriginal Sushi Maki Rolls are available at the Pan Pacific.  Since Tojo invented the California Roll, it’s only fitting that another Vancouver culinary talent carries on to invent Aboriginal sushi.     

East meets West: Aboriginal Sushi Maki Rolls
From the “Nunavut Roll”, made from Arctic Char and Sea Urchin, to the “Aboriginal Roll” incorporating Teriyaki Muskox and the “Vancouver 2010 Roll” featuring BC Dungeness Crab and 24 Carat Gold, traditional west coast cuisine has a whole new meaning at the Pan Pacific Vancouver.     

Chef Nagata’s recipes: 

Wild BC Cedar Plank Salmon   
Ingredients   
1 cedar plank (6 by 14 inches)                       1 cup of maple syrup 
2 salmon fillets (1 1/2 pounds, skin on)            Salt and freshly ground black pepper        

Directions     

Soak cedar plank in salted water over night (or minimum 2 hours) then drain. Remove any  bones from the salmon, rinse salmon under cold running water and pat dry with paper towels. Marinate in maple syrup for one hour.     

Heat oven to 375°. Generously season the salmon with salt and pepper on both sides. Lay the salmon skin-side down on the cedar plank. Bake until firm to the touch in the thickest part of the fish, around 12-15 minutes. Serve the salmon right off the cedar plank.     

Bella Coola Bannock Fry Bread     

1 cup milk                                  1 tbsp fresh yeast  
1 cup warm water                       6 cups flour  
1 TBSP salt                                 1 egg  
1 tsp sugar                                 1 tbsp shortening     

In a Bowl add ¼ cup of the warm water & sugar. Mix to dissolve the sugar and add the yeast. Cover and let yeast develop for 5 min.     

In a separate bowl add flour, make a well and add the remaining warm water, milk, egg, salt , shortening and developed yeast mixture.     

Kneed the dough for 10 minutes, cover and let rise for 2 hours in a warm area. Punch down after the first hour and again after the second hour before portioning to desired shape and size.     

Fry bannock in a shallow pan of oil until golden brown on both sides.     

Bannock bread was originally a Scottish recipe brought over by settlers, trappers and yoyagers a few hundred years ago. You will see many cooking styles of bannock that were developed by the vast array of aboriginal nations across the country. From fried, baked or roasted on a stick over fire.  Recipes also vary from ones with yeast, baking powder to eggs & wild rice.      

Recipes by Executive Chef Daryle Nagata, Pan Pacific Vancouver