Salmon – Yurok Style
During my February class at Soil Born Farm, I served some smoked salmon, given to me by Thomas Dunklin, who has learned to prepare salmon according to Yurok tradition. Many of the class participants fell in love with the taste of the salmon and asked for the recipe.
Dunklin’s favorite salmon ingredients are “salmon, salt, lemon pepper, and AIR.” He also recommends, “Don’t forget some sunlight and wind – an open smokehouse is much better than a closed box!”
Cutting and canning: