2lbs sashimi grade salmon skin on ( this give you approx 4 filets)
1 tsp Calm The F Down seasoning
1 tsp red pepper flakes
Olive Oil
Instructions:
Preheat grill on high heat. Cut filets in half. Sprinkle generously with seasoning. Brush both sides of filet with olive oil. Grill skin side down first for 3-4 minutes. Flip and grill for another 3-4 minutes. Internal temperature should be 140 for medium doneness.
Throw on tacos, in a salad or over rice.
I put it on a bed of butter lettuce with cucumber, tomatoes, manchego and pickled red onions. I tossed with my signature ginger dressing.