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Salmon Grilled on a Salt Block

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Ross in Ventura
Ross in Ventura Posts: 7,234
in EggHead Forum
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Two peace of Salmon with melted butter, lemon juice, and Dizzy Pig Raging River Rub
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On the salt block @ 450* for 3-min.
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Turned over for 3-min. more
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Served with Jackie's cooked Kale with red onion and garlic, stuffed baked potato with butter bacon, cheddar cheese, butter.
We really like our fish cooked on the Himalayan salt block it gives a wonderful flavor.

Himalayan salt block:http://www.saltworks.us/himalayan-pl...ks-blocks.html

http://www.dizzypigbbq.com/HTMLrubs/ragingriver.html

Thanks for looking

Ross
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My Blog:http://grillingandsmoking.blogspot.com/
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

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Comments

  • milesbrown4
    milesbrown4 Posts: 314
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    Great fish!  Did you brine prior to?  
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  • cspearce2
    cspearce2 Posts: 107
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    Very nice looking cook!
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Excellent, great looking fish. Did you get your block from salt works? We have been thinking of ordering a couple. 
    Had an extraordinary meal at Apex Ski Resort a few years ago. They bring a piece of meat, (chicken breast, fillet mignon, pork tenderloin) out on a prep board, pre sliced to thin slices and then give you a hot rock (salt stone?) to cook it on. You lay the meat on the rock and take it off when you like the look of it. Kinda like fondu without the oil. The sizzle and smell was unreal. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    You won't be sorry

    Ross
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    Thanks

    Ross
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    No brine just butter, lemon juice and Raging River Rub

    Ross
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  • U_tarded
    U_tarded Posts: 2,042
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    Skiddymarker said:
    Excellent, great looking fish. Did you get your block from salt works? We have been thinking of ordering a couple. 
    Had an extraordinary meal at Apex Ski Resort a few years ago. They bring a piece of meat, (chicken breast, fillet mignon, pork tenderloin) out on a prep board, pre sliced to thin slices and then give you a hot rock (salt stone?) to cook it on. You lay the meat on the rock and take it off when you like the look of it. Kinda like fondu without the oil. The sizzle and smell was unreal. 

    One of my favorite places to eat here does that on granite blocks its awesome. I'm expecting Santa to bring a salt block and this is gonna be my first cook.
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    Looks terrific.  I've never eaten anything off of a salt block.  Sounds interesting.
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    You should try it

    Ross
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  • Zick
    Zick Posts: 190
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    How is the cooking procedure when using the salt block? Does it need to heat up? It doesn't over salt? We received ome as a gift but have yet to use it.
    When was the last time you did something for the first time? - Zick Boulder, CO
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  • CeramicChef
    CeramicChef Posts: 182
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    Zick, all you do is warm up your salt block in you Egg. Direct heat. Once the salt block is up to temp, put your steak, chop, etc. directly on the salt block and sear away until done! Couldn't be easier. You can also put it the freezer and use it as a serving platter for sushi. Just don't go from your freezer to your 500*F Egg. You'll have some kind of expensive rock salt!
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  • burr_baby33
    burr_baby33 Posts: 503
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    Ross, looks like you started your salmon with skin down and finished skin up, right?  My daughter gave me a salt block last fathers day.  My salmon came out pretty salty tasting and have not used the block since.  Think I'll give it another try.  Hate to admit it but thinking back, I may have salted my fish in the prep...duh!
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  • Jscott
    Jscott Posts: 174
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    I bought one for me for Christmas and wanted to use it ASAP, but my wife wrapped it and now I have to wait! Got it at Sur la Table for $34.cant wait to try it!
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