Years ago, the Haida people of the Pacific Northwest developed a cooking technique that rapidly infuses food with a delicious, sweet, smoky flavor.
This ancient method of cooking keeps food moist and tender while providing a fast and easy smoked flavor. All you need is a cedar
For years, cedar
Here’s a great recipe for salmon that uses a unique spice called Sequim Salmon Spice. A mother of two teenagers in Washington State commented, “My kids wouldn’t eat salmon until I cooked it with Sequim Salmon Spice. Now they can’t get enough of it.” I’ve included a source for that and the sauce the recipe uses following the recipe.
Note: Soak cedar
16oz Salmon Filet (preferably wild)
Sequim Salmon Spice
Sequim Bay Sauce
Combine Sequim Bay Sauce and a generous amount of Sequim Salmon Spice two to four hours ahead. Put this mixture in a zip lock bag or other closeable container. Add the fish and coat well. Let marinade at least 1 to 2 hours before grilling.
Heat grill for 10 minutes on high. Place soaked
Place fish on cedar
Some of the other uses for cedar
Though no one is sure whether or not pirate
Gail Madison lives in the Pacific Northwest and owns Dungeness Gold at http://www.dungenessgold.com where you can purchase Sequim Salmon Spice and Sequim Bay Sauce. Ask about their Cedar