Potlatch Salmon with Mango Avocado Salsa
Potlatch Salmon with Mango Avocado Salsa. When it’s sockeye salmon season there is only one way to serve it…smothered in @williamssonoma potlatch, charred on the grill, and topped with a tropical salsa. Served alongside a potlatch crema and garnished with basil. The perfect summer salmon and it’s addicting !!
Beautiful Saturday nights at the beach call for tropical salmon dishes. This one is definitely one of my favorites for both tropical colors and flavors. And it is best paired with my favorite tropical cocktail…rum and orange juice.
The salmon is smother in our go to seasoning in the summer…William Sonoma Potlatch. Then we grilled it to get the perfect char and topped it with our favorite tropical salsa. Mango, avocado, red bell pepper, jalapeño, scallions, and basil. Tossed in fresh lime juice and orange juice for the perfect sweet and spicy salsa. Then we had to pair it with a Potlatch Crema…because you know I am all about the sauces !!
This weekend has actually been one of the nicest of the summer yet. Good weather Thursday, Friday, AND Saturday. That is usually unheard of around here. But this weekend is the first and it was so great to have three nice beach days in a row. So we celebrate with summery and tropical foods and drinks of course. Hope you’re all having the perfect mid July weekend !! I know we are !!
Ingredients
4 tablespoons olive oil
1 1/2 teaspoons William Sonoma Potlatch Seasoning
2 pound salmon filet
2 mangos; diced
2 jalapeños; diced
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 William Sonoma Potlatch Seasoning
Directions
Rub the salmon with the 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.
To make the salsa. In a medium bowl, add the mango, 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 mango salsa and basil leaves and alongside Potlatch Crema.
