Tuesday, February 15, 2011

Cedar Planked Salmon With Potlatch Seasoning

We used to visit Snowqualmie Falls in Washington State when my kids were younger. One of our favorite things to order in restaurants there was salmon cooked on cedar planks and seasoned with the local potlatch seasoning. This is a seasoning that the Pacific Northwest Indians used to prepare salmon for their ceremonial feasts. It consists of salt, crushed red pepper, chili powder, oregano, basil, and coriander.

I prepared a savory barley to accompany it.


I seasoned the barley with sage, salt and pepper.


The barley needs to cook for over an hour at a simmer.


The cedar planks are lightly oiled and preheated in the oven to 375 degrees. The salmon is placed on them and cooked, depending on the thickness, for about 15 minutes on each side.

When the barley was finished cooking, I drizzled it with a bit if the vegetable gravy that I made a couple days ago. I swear the next house I live in will not have a counter top that matches all of my food!


I sauteed some spinach with garlic and salt and pepper in a bit of olive oil.


The salmon smells so wonderful cooked on the cedar planks and it is infused with the wonderful flavor from the wood. The Pacific Northwest Indians still cook their salmon on cedar planks.


The finished dish. Healthy and so very, very good.