Sunday, November 7, 2010

Salmon on a Himalayan Salt Block

With of course using Richard's Holy Smokin' Chipotle
 Spice, Jackie and I love this.
It gets dark early and after today it well get dark a hour 
earlier, I had to pull out my Soft Light.

Painted the Salt Block with Grape Seed Oil
One at a time I grilled them skin side down for 3-min.
 @ 550*.


Then turned it over for 2-min. on the other side.


Served with Baked Yam and Soyatash. This was another
 wonderful meal

2 comments:

  1. Very interesting. Are you able to rinse and reuse the salt block? The technique is new to me but I like the idea of it.

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  2. Yes Chris, I wash it after each use. You can find these on the internet

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