Potlatch Salmon with Creamy Cucumber Dill Salad
Potlatch Salmon with Creamy Cucumber Dill Salad. Our summer salmon go to…smothered in William Sonoma potlatch seasoning. Grilled to perfection and topped with a creamy cucumber and dill salad for the perfect refreshing and herby touch. Garnished with a little fresh basil…so good !!
This is one of my absolute favorite ways to make salmon in the summer. Smothered in delicious potlatch and grilled. The toppings from there are endless. But this one is a creamy cucumber and dill salad which is always another perfect summer salmon topper. It’s creamy but somehow tastes light and refreshing at the same time.
The salad is loaded with cucumbers, avocado, dill, scallions, and sour cream. Then simply seasoned with salt and fresh cracked black pepper. Tossed together and served over the charred salmon. The char grill flavors paired with the cool and creamy salad are an addicting combination. And the best part?! This is sockeye salmon…and the season for sockeye salmon is short so make sure you get it while you can.
I am definitely sad to see another summer weekend go. I don’t know how time is flying so fast, but it always does in the summer. We are already two weeks into July and I can’t believe it. I was also sad to leaving the beach today, but we are planning on going back Wednesday this week so at least it won’t be too long of a time away. Hope you all have a good Sunday !!
Ingredients
1/4 cup olive oil
1 1/2 teaspoons William Sonoma Potlatch Seasoning
2 pound salmon filet
2 cucumbers; diced
2 avocados; diced
2 tablespoons fresh dill
1 cup sour cream
salt and pepper
scallions and basil leaves for serving
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 Cucumber Dill Salad. In a medium bowl mix the cucumbers, avocado, dill, and sour cream. Season with salt and pepper. Toss to combine.
Serve salmon topped with cucumber salad, scallions, and fresh basil leaves.
