Note: If you don’t want to make your own aioli, add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. It will be our secret.

Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.

Heat 1 tablespoon olive oil over medium-high heat in a large, preferably non-stick, skillet. Season fish generously with salt and pepper. Cook skin-side down for 4-5 minutes until golden brown and crisp. Gently turn fish and cook another 2-3 minutes. Set fish aside to rest.

Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.

Recipe courtesy of Sitka Salmon Shares
https://sitkasalmonshares.com/blogs/recipes/pan-se...