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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Salmon, Skin and kale

miscjamesmiscjames Posts: 78
edited November 2012 in EggHead Forum
The salmon was soaked in lemon juice and old bay for 15 mins then bloated dry. Then I let it sit a mixture of maple syrup, agave sweeter, salt, and pepper for 4 hours in the frig. Rinsed it off then cooked at ~ 375 for 20 mins. 
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Decided to keep the skin and try to make chips out of it. Coated the skin with EVOO, pepper and some soul seasoning and I put it in the fridge for 4 hours. 10 mins a side at ~375. It came out ok but next time I will just season it right before I put it on the grill... it was a little to salty for me. 

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We had some kale in the fridge so my wife dried the leafs and coated with EVOO and salt and pepper. Then I tossed it on the egg ~400 indirect till it was crisp. 

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