Blackened Salmon with Citrus Salsa
Pat filets dry with paper towel and place on a plate. Drizzle 1 tablespoon Pasolivo Citrus Olive Oil over the fish and roll the fillets until evenly coated. Sprinkle with 1 teaspoon Pasolivo Pacific Blue Kosher Sea Salt and 2 tablespoons Pasolivo Smokey Spice Blend until well coated on all sides. Heat a 12 inch skillet until hot, add remaining 1 tablespoon Pasolivo Citrus Olive Oil and place fish fillets in pan presentation side (bone side) down and do not move. Cook for about 1 minute on high heat and reduce heat to medium so the spices do not burn. Continue cooking another 3-5 minutes (depending on thickness of fish and desired doneness) until seared and browned. Fish should be halfway cooked to your desired level of doneness. Turn fish and cook another 3-5 minutes, this should result in a medium fillet, adjust time according to preference. Remove from pan and place fish on salad and drizzle remaining 2 tablespoons Pasolivo Citrus Olive Oil then top with salsa and extra juice/vinaigrette.
Preheat oven to 450 degrees F.
Dry fillets of excess moisture with a paper towel and place on a rimmed baking tray covered with parchment paper. Drizzle with 2 tablespoons Pasolivo Citrus Olive Oil. Roll the pieces of fish around in the olive oil until well coated. Season with 1 teaspoon Pasolivo Pacific Blue Kosher Sea Salt, and 2 tablespoons Pasolivo Smokey Spice Blend making sure the fish is evenly coated. Place salmon skin side down on baking tray and bake until cooked to desired doneness, about 7-10 minutes, depending on thickness of fillets and taste preference. Remove from oven and place fish on salad and and drizzle remaining 2 tablespoons Pasolivo Citrus Olive Oil then top with salsa and extra juice/vinaigrette.