Potlatch seasoning: anyone know about this?

[Gifted Gourmet]

I just got a canister of potlatch seasoning, which was a spice rub named after the ceremonial feast of the Indians of the Northwest coast. ..

My husband found it at W-S and I am trying to decide how best to use it .. some say that it is best for plank cooking of salmon, some say it is nice to make a compound butter to spread on cooking salmon.

How else might it be used properly? Perhaps chicken?

It contains: salt, ground cumin, dried oregano, crushed, garlic powder; chili powder, and white pepper.

Ideas?

Have you ever bought this or made your own?

[Nathan]

I've only seen it used with cedar planked salmon (a standard Northwest dish)

[Gifted Gourmet]

I wound up sauteeing perch in butter with the potlatch seasoning ... excellent and nicely spicy!

[phatj]

That's an unusual mixture of spices for the Pacific Northwest. I wouldn't think cumin, peppercorns or chili peppers could be easily found in coastal regions there.

[MGLloyd]

It looks like the only thing Pacific Northwest about it is the name.

[Smithy]

With that blend of spices (I'm a big fan of cumin) I lean toward lamb or pork. Use it as a rub. Since I also adore cumin on tuna or on boiled eggs, I wonder how this seasoning would work in a tuna salad or in scrambled eggs? The chili might be a dealbreaker for those, depending on how strong it is.

[tafkap4d]

have mixed it with a nice butter (usually the one from the farmer's market) and rubbed it on a piece of salmon, planked it, grilled it and poured some vodka on it...ignited it and consumed it. I borrowed the vodka and plank idea from Bobby Flay.

I love cumin - a spice my ex-husband turned me on to over 19 years ago. This potlach mix is spicy and fragrant...I was tempted to use it on steak and tuna.