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Salmon on the Mini

BasscatBasscat Posts: 785
edited 11:46AM in EggHead Forum
Fresh, unfrozen Salmon ain't cheap here in Missouri, but I have a local fish place that gets it in, so I treat it with respect. Leave the skin on, a rub of olive oil, a sprinkle of DP Raging River, and a cook on the Mini with some Alder chips thrown in, 20-25 minutes at 300 or so...


This was about the richest piece of fish I have ever had, wonderful stuff! And lots of leftovers for an omelette with wild rice thrown in tomorrow night ;-)


  • BeliBeli Posts: 10,751 kind of cook. Congratulations!!!!!!!!!!!!!!
  • BasscatBasscat Posts: 785
    Thanks, Beli. I love keeping it simple, most times :-)
  • RRPRRP Posts: 21,297
    as a former resident of MO I'm curious where you live. BTW here's a link to a recipe I posted years ago that uses left over salmon in a terrific tasting spread.
    L, M, S, Mini
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...

  • BasscatBasscat Posts: 785
    Springfield area, near Table Rock Lake. Spread looks great, and I've got fresh chives going crazy in the herb garden, thanks!
  • Mmmmmm. Salmon + alder is so good.
  • eenie meenieeenie meenie Posts: 4,392
    Looks perfect Basscat! :) I like alder with salmon.
  • Clay QClay Q Posts: 4,435
    Good to change things up with fish once a week and salmon is a great choice. Always enjoy seeing the mini cooking away, it's great for smaller portions.
    Hope you enjoy the leftovers, all good stuff with Omega 3's. :cheer:
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