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Seahawks Salmon

To ring in the start to football season, I thought I'd go with a little Pacific North West favorite.  Too easy.  While bringing the egg to 500, rinsed the sockeye salmon, patted dry with a towel, brushed a light coat of olive oil on there and dusted with my ubiquitous Memphis Dust.  Flesh side down for 4 minutes, then flip over on to the skin side until internal temp reached 135.  It was... excellent.  Best salmon I've ever made... of course it's the first salmon I've made on the egg.

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