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


  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.

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