4 Salmon Fillets, Skin On
1 Tablespoon of Chiquitita Olive Oil
1 Tablespoon of Clever Crow Comox Bay Seasoning
Habanero Mango Aioli
1. Dry the salmon well with paper towels. Brush it with Chiquitita Olive Oil, then season it all over with the Comox Bay Seasoning. Set aside to marinate for 15 minutes at room temperature.
2. Set a large grill pan over medium-high heat and wait for it to get hot, brush the surface with oil and add the marianted salmon fillets. Ensure you place them skin-side down. Reduce the heat to medium-low and cook, while doing so gently press down on the fillets with a spatula. Grill until the skin is crisp, this should take about 6 minutes. Flip the fillets skin side up and continue cooking until the fish is cooked evenly through. Remove from pan and allow to sit for several minutes.
3. Spread the Habanero Mango Aioli over the top of the salmon and garnish with a lemon slice. Serve with your choice of salad, mashed potatoes, or roasted vegetables.