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Friday night salmon on the small

Cooked three more pieces of Faroe Islands Salmon.  Man this was a tasty fish!
I did three piece on my small, with an elevated cooking suface, flush to the lip of the egg.

I score for even cooking and to keep the skin and meat from curling up
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seasoned generously on the skin side with morton kosher, then a decent amount on the skin side.  I always put a little oil to help it glide on the surface and not get stuck.  Tonight I used a dab of refined seasame oil, my woking oil.  
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fattest piece goes on first
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at this stage I took a video which is posted below.
Here is the brocolli that I did on the small.  It was marinated simply with balsamic, OO and salt and pepper
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crispy skin side
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cooked how we like it, YUM!
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video I took tonight:

"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin
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