BLT Potlatch Salmon
BLT Potlatch Salmon. The classic bacon, lettuce, tomato...these toppings really bring out the flavor and color of this summery Potlatch salmon. I know, I know we are always using Williams Sonoma Potlatch seasoning to perfect our salmon but it’s just too simple and delicious not to on warm grilling nights. And those BLT topping...so summery, so good. You’ve got the crispy bacon, the avocado, the cherry tomatoes. Topped with a little bit of fresh basil leaves and arugula. Served with a creamy avocado sauce and a creamy ranch dressing. Serving up summer on a board tonight !!
Definitely feeling the summer vibes with this salmon, and I am absolutely loving it. And we are halfway through the work week…well actually more than halfway for me ;)) !!! I am super excited for the weekend, and we have a lot of exciting things going on for Daniela’s Dish that I am super excited to focus on this weekend !!
Anyway, this salmon is just the kickstart to all the weekend activities, and it is perfect for today’s weather. Sunny and warm and enjoying a summery salmon…maybe a glass of wine?! You can 100% count me in for this. The toppings on this salmon are so vibrant and fun. And since it’s grilling season we obviously had to put this beautiful piece of salmon on the grill with some potlatch seasoning.
Crispy bacon, juicy cherry tomatoes, creamy avocado, arugula BLT salad. All those flavors…I am in heaven with this salmon!!
Ingredients
3 tablespoons olive oil
1 1/2 teaspoons potlatch seasoning
1 pound salmon filet
1 avocado; diced
10 ounces cherry tomatoes; halved
1/2 pound bacon; diced
5 ounces arugula
fresh basil leaves for topping
For the Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/2 lemon; juiced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/2 cup mixed fresh herbs (parsley, dill, & chives)
For the Creamy Avocado
juice 1 lemon
2 tablespoons olive oil
1 avocado
salt and pepper
Directions
Rub the salmon with 2 tablespoons of olive oil and sprinkle with Potlatch seasoning. Marinate for 30 minutes. Heat your grill over medium heat. Cook the salmon flesh side down for 5 minutes undisturbed. Flip over, turning the heat to low, and cook for another 5 minutes or until salmon is cooked through.
Make the ranch dressing. In a medium bowl, mix the mayonnaise, sour cream, buttermilk, lemon juice, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper and mixed herbs.
Make the Creamy Avocado. In the bowl of a food processor, add the lemon juice, olive oil, avocado, salt, and pepper. Process until smooth.
In a large bowl, toss the avocado, cherry tomatoes, bacon, and arugula with the ranch dressing. Serve salmon topped with BLT salad and fresh basil leaves and alongside creamy avocado sauce.
