I rubbed some salmon tonight with some Potlatch Seasoning that I got at Williams-Sonoma. Did a light poaching of the salmon in a little bit of chicken broth on medium-high heat for a few minutes on each side. Served with sauteed kale and medium grain brown rice. It was really good!
This aromatic blend was inspired by the natural flavorings Pacific Northwest Indians once used when preparing salmon for their ceremonial feasts known as potlatches. Fruity and slightly hot, this wonderful amalgam combines paprika, crushed red pepper, chili pepper, oregano and other herbs. Its rich flavor and color particularly complement grilled Pacific and Atlantic salmon. The seasoning also enhances meat and poultry, and adds a spicy kick to corn on the cob. 3 oz. A Williams-Sonoma exclusive.
I found a recipe for making Potlatch online:
Potlatch Seasoning, Makes 6 ½ Cups
Our celebration seasoning with a kick! The word Potlatch comes from the Northwest Native
American languages as a word for a gathering in celebration.
Ingredients:
- 3 c Paprika, sweet
- ½ c Cumin, whole seed
- ½ c Fennel, whole seed
- ¼ c Onion powder
- ¼ c Garlic powder
- 1 c Searing seasonings (see recipe)
- 1/3 c Cayenne pepper, ground
- ¼ c Thyme, dried leaves
Method: Combine all of the ingredients together and store in an airtight container.
Notes : For a traditional Northwest flavor, add sun-dried blueberries to the mix.
