Potlatch Salmon with Lentil Quinoa Pilaf & Watercress Salad

This again is one of our family favorite meals that has taken this long to make it to the blog. I had never heard of Potlatch seasoning before I bought a tin from Williams Sonoma a few years ago just because it sounded something unique and flavorful. Surely it has become a favorite of my husband and we make it quiet often. Im sure there are other brand that make potlatch seasoning, if you can’t find I have a recipe that I recreated from the ingredients from list of ingredients on the tin.

I paired this meal with a warm quinoa pilaf, watercress, cucumber for freshness and a dill sauce to bring it together. Dill and salmon are classic Nordic flavors and works here beautifully. The pilaf is very similar to my quinoa confetti salad with a few swaps. I replaced the chickpeas with green lentils because I had a bowl in the fridge and carrots in place of cucumber radishes etc.

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Ingredients

MAKES 3-4 servings

• 1 1/4 pounds wild fresh salmon, I used local
• POTLATCH SEASONING
• 1 tablespoon smoked paprika
• 1 teaspoon or more crushed red pepper
• 1 teaspoon any mild chili powder
• 1 teaspoon dried slightly crushed oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon coriander seeds slightly pounded

Instructions

• Preheat oven to 300F.
• Combine the seasoning ingredients in a jar and shake well to combine. Line a baking pan with parchment paper.
• Place the salmon skin-side down and rub the salmon with olive oil and a generous sprinkling of the potlatch seasoning evenly over the top and sides of the salmon.
• Bake for about 15-20 minutes, depending on thickness of the piece of salmon. The salmon should be soft, flaky, just about done, but not dry. Making sure not to overcook, it happens very quickly..

DILL SAUCE

• 1 cup almond or whole Greek yogurt ( I used Kitehill almond yogurt) 
• 1 fat clove garlic 
• 2 tablespoons extra virgin olive oil or 1 tablespoon good quality mayo
• ½ cup fresh dill
• 1/2 teaspoon sea salt
• 1 tablespoon fresh lemon juice
• Place all ingredients in a blender or food processor and blend until creamy and smooth. Season to taste with additional salt and lemon juice. Refrigerate until ready to serve.

WATERCRESS CUCUMBER SALAD

• 2 Persian cucumbers or 1 English
• 4-5 cups watercress or arugula
• 1 cup micro greens or use extra greens
• Use a vegetable peeler to shave cucumber into ribbons. Place cucumber ribbons, watercress in a serving bowl and toss with the micro greens.

LENTILS and QUINOA PILAF

• 1 cup french green lentils cooked from ½ cup uncooked lentils
• 1 cup cooked quinoa from ½ cup uncooked quinoa
• 1 clove garlic
• 1 cup diced rainbow carrots
• ½ cup peas
• 1 tablespoon red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced scallions
• fine-grain sea salt and fresh ground pepper to taste

1. Place lentils is a small pot and cover with water by 3 inches. Bring to a boil, then lower heat and simmer until lentils are tender and soft, about 30 minutes.
2. In a separate pot cook the quinoa.
3. Drain. Toss warm lentils and quinoa with vinegar and season with salt and pepper. Let them rest for flavors to develop.
4. Add olive oil to a small pan and add the garlic and scallions. Fry for minute add he carrots, peas and sauté for 2-3 minutes till slightly cooked. Transfer to the quinoa mixture and set aside until the salmon is ready.
5. Once the salmon is done. Plate the salmon, watercress salad, and quinoa on a plate. generously drizzle with dill sauce and serve immediately.