Here in Seattle we eat a lot of salmon, so we're always on the lookout for new preparations. We start this blend by lightly roasting Tellicherry black pepper, cumin, coriander and fennel. This mellows and deepens the flavors to compliment the delicate taste of salmon (or tuna, mahi-mahi etc.). We add star anise, orange peel, brown sugar and a touch of salt for a blend that celebrates our close ties with Asia while remaining decidedly Northwest. Seattle Salmon rub is delicious on pork and chicken as well.