Six O’Clock Solution: Baked Xaxli’p Salmon

It used to be that maple syrup and the three sisters — corn, beans and squash — were about the only foods widely known as Indigenous. But chefs and home cooks are opening our tastebuds to a full variety of First Nations cooking.
Toronto chef and culinary teacher David Wolfman, who is one of the Xaxli’p people of British Columbia, has a handsome new book called Cooking With the Wolfman: Indigenous Fusion (Douglas & McIntyre, $29.95). The co-author is Marlene Finn, of M&eacut