To celebrate my latest piece of fibre art and to honour Salmon, I made a lush supper of teriyaki-style wild Keta salmon for dinner tonight.
First off, I was asked to make a needle drawn Haida salmon for a Christmas gift. It is for someone who loves Haida artwork and has a collection of carved wooden Haida masks. I had to think about it for awhile, mainly because I am not Haida. I needed to think about cultural misappropriation. If I base a piece of artwork on a Haida design, am I co-opting or stealing from a culture that has been robbed of so much?
I love Haida artwork. I first encountered it in 1986 when I visited the University of British Columbia’s Museum of Anthropology. In the end, I came around to the realisation that I would make a piece of artwork based upon an Art Nouveau or Arts & Crafts design, because I love the artistry and craftsmanship. I am not claiming that it is mine. It is going to a collector who admires the artistry of Northwest Coast art, which will be beautifully and sensitively executed by my hand, in my medium – fibre. So I commenced.
Painted Haida designs often use black and red paint on a white background
I worked my design in chocolate brown fleece on a cream felt background. Northwest Coast art is distinguished by the use of formlines, and the use of characteristic shapes referred to as ovoids, U forms and S forms.
Some of the shapes reminded me of salmon bones and flesh.
I painted a border of rich, earthy red mixed from Cadmium Red Deep and Raw Umber onto the mount board to separate the felted piece from the matte. A bit difficult to see in this camera phone photo, but it is the perfect complement to the dark chocolate fleece.
Time for some supper, I think . . . . . . . .
Pacific Rim Salmon
- 2 salmon fillets
- 4-5 tbsp dark soy sauce
- 1 lime, zest and juice
- 1 small chilli
- 2 tbsp honey or maple syrup
- 1 fat garlic clove, finely chopped
- 1 chunk of ginger, finely chopped
- 1 sheet of egg noodles
- 1 tbsp sesame oil
- extra lime juice
- Heat some sunflower oil in a pan and fry the ginger, garlic and chopped chilli.
- Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.
- Meanwhile, pan-fry the two pieces of salmon until cooked through.
- When the sauce is reduced, add the salmon to the teriyaki sauce frying pan.
- Cook and drain the noodles, adding the sesame oil and a squeeze of lime. Serve the salmon on a bed of noodles.