Catch of the Day Hodge Podge: Celebrating Salmon and Seasonal Delights
The Atlantic Canadian tradition of Hodge Podge brings a hearty warmth to the region’s culinary heritage. Rooted in a legacy of resourcefulness, this dish is a celebration of locally available ingredients, community spirit, and the joy of simple pleasures. Hodge Podge is a medley of freshly harvested vegetables, typically including young carrots, baby potatoes, green beans, and peas. The harmony of flavors and textures is achieved by simmering these vegetables until tender, creating a rustic and satisfying dish that’s reminiscent of gatherings and home-cooked comfort.
In the coastal kitchens of Atlantic Canada, Hodge Podge often finds itself paired with the ocean’s bounty, most notably with salmon. The succulent and flaky nature of salmon complements the earthy goodness of Hodge Podge in a symphony of flavors that reflect the region’s connection to land and sea. Whether it’s poached, grilled, or baked, the salmon’s richness adds a delightful contrast to the bright and vibrant medley of vegetables.
As families gather around the table, the tradition of Hodge Podge serves as a reminder of the region’s agricultural roots and maritime heritage. The addition of salmon not only elevates the dish but also pays homage to the deep connection between Atlantic Canadians and their bountiful coastal surroundings. It’s a culinary embrace of both tradition and innovation, showcasing the versatility of ingredients that have sustained generations. Hodge Podge with salmon isn’t just a meal; it’s a cherished experience that honors the past while savoring the present.
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Springtime Hodge Podge
- Yield: Serves 4
Ingredients
- 2 cups baby carrots
- 2 lb. mini potatoes
- 2 cup sugar snap peas
- 2 cup heavy cream
- 1/2 cup butter
- 4 sprigs fresh dill
Instructions
- Wash vegetables and trim the ends of peas.
- In a large pot, bring four cups of water to a boil.
- Add all the vegetables, cover, bring to a boil, reduce heat to medium and cook vegetables until fork tender approx. 25 minutes.
- Meanwhile in a small saucepan bring cream, butter and dill to just below the boiling point,
- Drain vegetables, reserving two cups of cooking liquid, add the cooking liquid to the cream mixture and pour over top of the vegetables. Garnish with more dill.
- Category: Entrees, seafood, Fish, Oui Chef,Recipes
Yum, the simple pleasures in life!