Potlatch Salmon with Celery-Yogurt Sauce
Wild salmon, which is most widely available in summer, is a great choice for grilling. Here we sprinkle the fish with potlatch seasoning, a piquant blend that includes paprika, crushed red pepper, coriander and herbs, then grill it in an outdoor roaster along with whole green onions. To cool things down, serve our simple sauce that’s tangy with Greek yogurt, crunchy with celery and bright with lemon and fresh herbs.
Ingredients:
For the sauce:
- 1 1/2 cups (12 oz./375 g) plain whole-milk Greek yogurt
- 3 celery stalks, trimmed and diced
- 1 Tbs. minced fresh dill
- 1 Tbs. minced fresh chives
- 1 1/2 tsp. celery salt
- 1 Tbs. extra-virgin olive oil
- Zest and juice of 1 lemon
- Kosher salt and freshly ground pepper
1 skin-on wild salmon fillet, about 4 lb. (2 kg), pin bones removed, cut crosswise into 6 pieces- 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
- 1/4 cup (2 oz./60 g) potlatch seasoning
- 1 bunch green onions
- Kosher salt
Directions:
To make the celery-yogurt sauce, in a bowl, stir together the yogurt, celery, dill, chives, celery salt, olive oil and lemon zest and juice. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Prepare a medium-hot fire in a grill. Place an outdoor roasting pan on the preheated grill, close the grill and preheat the pan 10 minutes.
Rub the salmon pieces with 4 Tbs. (2 fl. oz./60 ml) olive oil and sprinkle with the potlatch seasoning. In a bowl, drizzle the green onions with the remaining 1 Tbs. olive oil, season lightly with salt and toss to coat. Place the salmon, skin side down, and the green onions in the preheated pan. Cover the grill and cook until the salmon is just opaque in the center and the green onions are softened and lightly charred, about 7 minutes.
Transfer the salmon and green onions to a platter and let rest for 5 minutes, then serve with the celery-yogurt sauce. Serves 6.
Williams Sonoma Test Kitchen
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