One of my first memories as a kid was standing around a campfire waiting for the hobo dinners to be done. The meal was rustic and hearty, made up of potatoes, carrots, onions and usually kielbasa. It was just what I needed after a day spent fishing with my dad, swimming in the lake and tormenting my little sister.
These days I don’t camp much, but the interest in connecting to the world around me through food remains. Today I do this through the farmers, fishermen, millers and artisans at my local farmers market. It’s a marvel to discover the foods grown, caught and produced just a few miles from my home.
When I first heard about New Nordic cuisine, I thought it would be all about pickled fish and meatballs. Those items may very well still be on the menu, but New Nordic is more than just particular foods and flavors. It’s about being authentic to where you live, paying attention to the seasons, and learning how to use the resources around you.
These ideals inspired my recipe for Roasted Salmon and Root Vegetables. It’s the kind of recipe that can be changed to reflect the region and season in which it is cooked. It can also be taken outdoors and cooked over a springtime campfire. It is my spruced-up mash-up of the hobo dinner and the Nordic biksemad, a traditional comfort food usually made with leftover potatoes and onions and a fried egg.
