Potlatch Citrus Salmon
Potlatch Citrus Salmon. Summery salmon coated in William Sonoma Potlatch seasoning with a citrusy, avocado salad. Topped with tangy arugula and basil and paired with a Potlatch Crema. Tonight we’re at the beach and this is the perfect beachy and summery dish to pair with cocktails !! Cheers to Mother’s Day weekend !!
It is FINALLY the weekend you guys !! And I am super excited because we are back at the beach and tonight we start the Mother’s Day weekend celebrations. We are having a super relaxed night tonight with cocktails on the deck and cooking up this simple but super delicious salmon.
As always at the beach, I am very content with life. Something about being here makes me so relaxed and happy. I guess that’s what the beach does to you, you know?!
Anyway since we are at the beach I wanted to make a super summery salmon dish. This one screams summer to me with all the vibrant tastes and flavors. You’ve got the tangy citrus from the grapefruit and blood orange, the avocado, arugula, and herby basil. It’s a little sweet, a little savory.
Our favorite part…the Potlatch Seasoning. I don’t know what it is about this seasoning that makes salmon so good, but it is one of our favorite ways to make salmon in the summer. It is simple and the best part is it’s easy to make. Grill it up or bake it in the oven or sear it on the stove. No matter what you choose to do with it, it’s always delicious.
I am going to get back to enjoying this cocktail and the views, but hope you all have a great start to the weekend !! Cheers !!
Ingredients
3/4 cup olive oil; divided
1 tablespoon potlatch seasoning
3 - 4 (6 ounce) salmon filets
1 grapefruit; diced
1 blood orange; diced
1 avocado; diced
5 ounces arugula
1/4 cup balsamic vinegar
juice of 1 lemon
salt and pepper
basil for topping
Potlatch Crema
1 cup sour cream
1/2 - 1 teaspoon Potlatch seasoning
Directions
Mix a 1/4 cup of olive oil and the potlatch seasoning in a small bowl. Drizzle over the salmon and let it marinate for 1 hour. In a cast iron skillet, sear the salmon for 3 - 4 minutes on each side until cooked through.
Meanwhile make the dressing for the citrus salad. Mix the remaining 1/2 cup of olive oil, balsamic vinegar, lemon juice, salt, and pepper in a shaker.
In a large bowl, toss the grapefruit, blood orange, avocado, and arugula with the dressing.
Make the Potlatch Crema. In a small bowl, combine the sour cream and Potlatch seasoning.
Serve salmon with citrus salad, topped with fresh basil leaves, and alongside Potlatch Crema.
