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
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.
fattest piece goes on first
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
crispy skin side
cooked how we like it, YUM!
video I took tonight:
"Tell me what you eat, and I will tell you who you are."