Potlatch Salmon with Spicy Mango Salsa
Potlatch Salmon with Spicy Mango Avocado Salsa. Super refreshing, summery, & delicious dish. Salmon smothered in William Sonoma Potlatch Seasoning topped with a mango, avocado, jalapeño, and citrus salsa. Topped with fresh basil leaves and served alongside avocado chimichurri. Summer written all over this one. And paired with a marg?! Or two?! Cause it’s a beautiful summer Saturday which requires cocktails, you know?!
Today officially feels like the very first summer Saturday. Honestly, this entire day has been my dream day. I woke up and walked to the beach to have my coffee on our seawall. It was so relaxing and so peaceful. One of those mornings you wish could last forever. Then I went to the gym for a good workout before going to the beach. The skies were completely blue, so it was a beautiful day at the beach. When we came home, we made this delicious, summery salmon and some margs !! Ideal summer day, am I right?!
All I can think when I look at this salmon is summer. Mango salsa? Potlatch seasoning? Summer salmon? It is perfect for a June Saturday. It’s a little tangy, a little spicy, a little citrusy. The salsa is a refreshing combination of flavors to use as a topping on our favorite way to make salmon….Potlatch seasoned. And bonus? It is super simple to make. So, when you want to spend more time on the beach, this is a quick dinner to whip up when you get home.
Well, I am going to get back to my margs and this beautiful night !! So happy Saturday guys !!
Ingredients
4 tablespoons olive oil
1 1/2 teaspoons potlatch seasoning
2 pound salmon filet
3 mangos; diced
2 avocados; diced
2 jalapeños; seeded and diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
fresh basil for serving
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
Directions
Rub the salmon with the olive oil and sprinkle with the Potlatch seasoning. Marinate for 30 minutes. Transfer to a 275 degree oven and bake for 20 minutes or until salmon is cooked through.
To make the salsa. In a medium bowl, add the mango, avocado, jalapeño, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
To make the chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings.
Serve salmon topped with salsa and fresh basil leaves and alongside chimichurri.
