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Cured salmon with four sacred Indigenous medicines


  • 900gm side of salmon, Atlantic, preferably organic, skin attached
  • 1 cup (250 ml) brown sugar
  • 1 cup (250 ml) kosher salt
  • 1 teaspoon juniper berries
  • 1/2 bunch fresh thyme
  • 1 cinnamon stick
  • 3 inch (7.5cm) piece of braided sweetgrass (available at various Indigenous Friendship Centres)
  • 2 teaspoons freshly ground black pepper
  • 1 medium red beet, finely grated
  • 1 small bunch buffalo or white sage, chopped


  1. Remove skin from salmon. Set aside for salmon crackling.
  2. Make curing mixture: Blend ingredients, taking care to incorporate the beet into the mixture. Put half curing mixture on baking sheet. Place salmon on top, then cover with remaining mixture, patting down until salmon is completely covered.
  3. Place in fridge and let cure at least four hours or up to 12 hours.
  4. Discard curing mixture.
  5. Rinse salmon and pat dry.
  6. Salmon may be served as is or smoked. 

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