Friday night salmon on the small

ringkingpin

Cooked three more pieces of Faroe Islands Salmon.  Man this was a tasty fish!

I did three piece on my small, with an elevated cooking suface, flush to the lip of the egg.

I score for even cooking and to keep the skin and meat from curling up

seasoned generously on the skin side with morton kosher, then a decent amount on the skin side.  I always put a little oil to help it glide on the surface and not get stuck.  Tonight I used a dab of refined seasame oil, my woking oil.  

fattest piece goes on first

at this stage I took a video which is posted below.

Here is the brocolli that I did on the small.  It was marinated simply with balsamic, OO and salt and pepper

crispy skin side

cooked how we like it, YUM!

video I took tonight:

http://www.youtube.com/watch?v=c6Zv0aWJN8U&feature=youtu.be