Potlatch Salmon with Eggplant, Corn, & Tomato Salad
Potlatch Salmon with Eggplant, Corn, & Tomato Salad. Ok ok ok we may be a little obsessed with our Potlatch salmon but can you blame us?! Salmon marinated & grilled in William Sonoma Potlatch seasoning topped with a summery salad filled with roasted eggplant, sweet corn, cherry tomatoes, grilled rustic bread & fresh basil leaves. Served alongside a Potlatch Crema. Because it’s summer and you have to do fun grilled dishes to cure the scaries !!
Another weekend come and gone. Much too quick if I don’t say so myself. But there is still so much coming around the corner and a whole summer left for weekends at the beach. And you know what that means…lots of beachy summer recipes coming your way.
Today we are home once again, but we thought it would be fun to grill something since it’s Sunday and we needed a little pick me up. So salmon with a summery salad it is! And the bonus to this recipe? It is super simple and easy.
There’s a little bit of everything in this recipe. The roasted veggies, the summer tomatoes, our FAVORITE salmon seasoning for grilling…Potlatch. I think you guys know our addiction by now.
Anyway, I had a really nice weekend. It was filled with tons of good eats. I actually went out to dinner both Friday and Saturday. It was a nice little cooking break for me and my mom. Not that we don’t love to cook…because clearly we do. BUT taking a day or two off every now and then is sometimes needed. So on Friday, I was out down the shore enjoying oysters and salmon at Steve and Cookies. Then Saturday I was in Philly enjoying some good Italian food from Panorama. Both nights were so much fun and obviously filled with good food.
Now it is time to start planning for Father’s Day weekend eats !! So who is ready for what we have in store?!
Ingredients
1/2 cup olive oil; divided
1 tablespoon potlatch seasoning
2 - 3 (6 ounce) salmon filets
1 medium eggplant; diced and roasted
3 - 4 ears corn kernels; roasted
10 ounces cherry tomatoes; halved
2 sliced of rustic bread
1 cup fresh chopped basil
salt and pepper
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.
Grill the bread. Spray both sides of the bread with olive oil. Sprinkle with salt and pepper. Grill each side for about 2 minutes or until charred. Cut the bread into cubes.
Make the salad. In a medium bowl, add the roasted eggplant, roasted corn, tomatoes, grilled bread, and basil. 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 eggplant salad and alongside Potlatch Crema.
