Potlatch Salmon with Pineapple Avocado Salsa
Potlatch Salmon with Pineapple Avocado Salsa. The summer salmon recipe that you absolutely need. The usual William Sonoma Potlatch…yes. But do it up super summery and fun a with a pineapple, avocado, red pepper, jalapeño, and lime salsa. Paired with a Potlatch Crema and topped with fresh basil. Perfect with a beachy cocktail I should add ;)) !!
I know we have been sharing a lot of salmon recipes, but I can’t say I am too sorry about it. And I know it has been a lot of potlatch recipes, but 1) it is so good in the summer. And 2) it is super easy and perfect for grilling. But I do have some other salmon ideas coming your way this summer so stay tuned. Can you guess one of my favorite foods?
Anyway, tonight’s is another Potlatch. It’s perfectly grilled and served alongside a limey pineapple salsa. I have been totally loving the sweet and savory combo these days. I don’t know what it is about a sweet salsa topping on a savory seafood dish, but I keep craving it. Hence, the many seafood recipes including sweet salsas.
Tonight’s salsa is a combination of pineapple, avocado, red bell pepper, jalapeño, a little lime juice, a little orange juice, throw in some basil…DELICIOUS. Seriously guys if you’re into the sweet and savory thing you will totally love this recipe.
Tonight is also my favorite night of the week as you guys already know. The countdown to the first weekend of summer is over and I am celebrating it with this salmon and salsa dish and of course a rum and orange juice. I thought I would keep the tropical theme going with my cocktail as well. Cheers to summer weekends at the beach or even just summer weekends in general !!
Ingredients
1/4 cup olive oil
1 tablespoon potlatch seasoning
2 - 3 (6 ounce) salmon filets
1 cup pineapple; diced
1 avocado; diced
1 red bell pepper; diced
1 jalapeño; seeded and diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
fresh basil leaves for serving
For the 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. Heat the grill on medium heat, and cook the salmon skin side up for 4 - 5 minutes or until cooked through. Set aside.
Make the pineapple salsa. In a medium bowl, add the pineapple, avocado, red bell pepper, jalapeño, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
Make the Potlatch Crema. In a small bowl, combine the sour cream and Potlatch seasoning.
Serve salmon topped with pineapple salsa and basil leaves and alongside Potlatch Crema.
