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Salmon on a Himalayan Salt Block

Ross in VenturaRoss in Ventura Posts: 6,321
edited November -1 in EggHead Forum
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With of coruse using Richard's Holy Smokin' Chipotle Spice, Jackie and I love this.
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It gets dark early and after today it well get dark a hour earlier, I had to pull out my Soft Light.
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Painted the Salt Block with Grape Seed Oil
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One at a time I grilled them skin side down for 3-min. @ 550*.
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Then turned it over for 2-min. on the other side.
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Served with Baked Yam and Soyatash. This was another wonderful meal

Thanks for looking.

Ross
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