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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Salmon on a Himalayan Salt Block

Ross in VenturaRoss in Ventura Posts: 6,681
edited 10:32AM 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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