Potlatch Salmon with Celery Yogurt Sauce
Ingredients
- 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
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