Seared Sockeye Salmon with Green Adobo Sauce and Frisée Salad

INGREDIENTS

Alaskan sockeye salmon, wild

heads Frisee

Lime, wedges

Micro greens, fresh

1/4

Red onion, small

batch Green chile adobo sauce

Black pepper, freshly ground

Kosher salt

Olive oil, extra virgin

1 tbsp

Olive oil, extra virgin

roughly 1/2 juicy lime, for squeezing