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Melanie Brown’s Salmon Soup 1 bouillon cube, or 1 teaspoon bouillon paste 1/2 small onion, cut into rings or half-rings 1 celery heart, cut crosswise into 1/4-inch-thick crescents Sea salt 2 tablespoons soy sauce or tamari 1 salmon head Ingredients for salmon soup. (Misha Dumov, MB Commercial Photography) Fill a soup pot half full with cold water and place on it medium heat. Add a bouillon cube or bouillon paste and dissolve into heating water. Sauté onion that has been cut into rings or half-rings. Add celery that has been cut crosswise into crescents across the whole celery heart roughly seven cuts, about 1/4-inch wide. Add some seasoning of salt and onion powder, so that the flavors bind for the flavor base of the soup. Add onion and celery sauté to the soup when they become softer, but not mushy. ....
Kings of Fish: In Alaska, Salmon Means Life Each summer, billions of salmon return from the ocean to their ancestral spawning grounds, continuing the generations-old relationship between the fish, the land, and the people “Standing dead,” Don Honea tells me. He laughs Native humor is very dry because he is standing, clearly not dead, in the dim light of a Yukon River salmon smokeshack, holding up a five-foot cottonwood log that is indeed dead. It’s the only wood they cut to smoke their salmon catch, and the gnarled, musty aroma of generations of cottonwood fires seeps from the pores of the smokeshack timbers and varnishes the tin siding. The precision of Honea’s smoke-wood prescription reflects not just how deeply held this tradition is, but how important salmon is in the vast natural empire known as Alaska. ....