Potlatch Salmon with Grilled Pineapple Salsa
Potlatch Salmon with Grilled Pineapple Salsa. Another tropical beach dinner? Oh yes…hope you aren’t sick of them yet because tonight we’re firing up the grill and doing a William Sonoma Potlatch Seasoned Sockeye Salmon with a Grilled Pineapple Salsa. The salmon is simple. The salsa is tropical and filled with grilled pineapple, grilled jalapeño, red bell pepper, avocado, lime juice, and orange juice. Citrusy sweet and savory salsa to pair with a perfect piece of summer salmon. And a tropical cocktail because it’s Thursday night at the beach so you need a nice rum drink for this dish !! Cheers !!
It’s mid July and I am so here for the tropical summer vibes. I know we have been doing A LOT of mango and pineapple salsas lately, but they are just soooo good we can’t stop using them. You will totally know what I mean once you try them. Seriously, if you haven’t tried a mango or pineapple salsa, just do it. It is life changing.
While these salsas are honestly good on their own or to eat with chips as a dip, I love using these sweet salsas on seafood dishes. They make for an amazing burst of color and flavor. And they make just about any type of seafood dish summery. So for this Potlatch Salmon, we were debating what to pair with it. And ultimately went with the salsa…of course. It was just too tempting especially being at the beach.
We were super excited about this salmon because it is currently sockeye salmon season. Sockeye salmon is always perfect looking for photos and the taste, in my opinion, is so much better than just your average, everyday salmon. The season is unfortunately super short, but we’re enjoying it while we can. So, if you see a lot of salmon recipes coming up on our blog you know why !! ;))
OH and most importantly, don’t forget to pair this one with a tropical cocktail. I always go for rum and orange juice with a little squeeze of lime. It pairs perfectly with any kind of tropical dish…cheers !!
Ingredients
4 tablespoons olive oil
1 1/2 teaspoons potlatch seasoning
2 pound salmon filet
1 cup pineapple
2 jalapeños
1 avocado; diced
1 red bell pepper; diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
fresh basil for serving
For the Potlatch Crema
1 cup sour cream
1/2 - 1 teaspoon Potlatch seasoning
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.
Heat the grill on medium heat. Grill the pineapple and jalapeños for 6 - 8 minutes flipping once.
To make the salsa. In a medium bowl, add the grilled pineapple, grilled jalapeño, avocado, red pepper, 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.
