Potlatch Salmon with Tomato, Avocado, & Corn Salsa
Potlatch Salmon with Tomato, Avocado, & Corn Salsa. Our literal summer classic. Using Williams Sonoma potlatch seasoning and grilled until perfectly charred. Topped with a cherry tomato, avocado, basil, and grilled corn salsa. Paired with a potlatch crema. I am feeling summer vibes all around and I absolutely love it !!
Here you have it…my favorite salmon is back. There are two ways to make salmon that I am just absolutely obsessed with in the summer months…and this is one of them. So don’t be surprised if you see this one again later in the summer too because I just can’t help myself ;)))
This simple preparation is just a drizzle of olive oil, a sprinkle of potlatch, and a char to perfection on the grill. Topped with one of my summer favorites…tomato, avocado, and corn salsa. The corn is also grilled so you get that charred flavor in all aspects of this dish. It’s super fresh and delicious for summer. I just love it.
I am so happy this week was so quick and we are already back at the beach. Today was actually a pretty beautiful day, but it’s starting to get a bit cloudy now. Although we are still able to enjoy the deck with a cocktail, some grilling, and this salmon. So cheers to that !!
Ingredients
1/2 cup olive oil; divided
1 1/2 teaspoons William Sonoma Potlatch Seasoning
2 pound salmon filet
3 - 4 ears corn
10 ounces cherry tomatoes; halved
1 avocado; diced
1 cup fresh chopped basil
2 tablespoons sliced scallions
salt and pepper
For the Potlatch Crema
1 cup sour cream
1/2 - 1 teaspoon William Sonoma Potlatch Seasoning
Directions
Rub the salmon with 1/4 cup of olive oil and sprinkle with the Potlatch seasoning. Marinate for 30 minutes. Heat the grill on medium heat. Cook the salmon on the grill for 3 - 4 minutes per side until charred and cooked through.
Grill the corn for 6 - 8 minutes turning frequently. Slice kernels off the cob.
Make the corn salsa. In a medium bowl mix the remaining 1/4 cup of olive oil, grilled corn, tomatoes, avocado, basil, and scallions. Toss to combine. Season with salt and pepper.
Make the Potlatch Crema. In a small bowl, combine the sour cream and Potlatch seasoning.
Serve salmon topped with corn salsa, additional fresh basil leaves, and alongside Potlatch Crema.
