Salmon grilled on Himalayan Salt Block

[Ross in Ventura]

Monday Jackie wanted Grilled Salmon

Salmon seasoned with Chipotle seasoning, butter, and lemon juice.

Egg is @ 450* for 1-hr to heat up the salt stone.

On for 3-min.

On the other side for 2-min.

Served with garlic mashed potatoes, roasted Brussels sprouts. We really like cooking on the salt block the fish is more moist it dose not dry out, I also used grape seed oil on the stone.

Brussels sprouts recipe:http://articles.latimes.com/2011/mar/03/food/la-fo-sos-brusselssprouts-20110303

Himalayan salt block: http://www.saltworks.us/himalayan-Rectangle-platter.html

Thanks for looking.

Ross

 

[Ron_L]

Looks good, Ross. How do you clean the stone afterwards?

 

[Ross in Ventura]

Looks good, Ross. How do you clean the stone afterwards?

I let cool down overnight Ron, a SS brush and a little water it easy to clean

Ross

 

[Little Steven]

Ross,

Looks great as usual my friend! Still haven't picked one up.

Steve

 

["Sparky"]

It looks terrific Ross :clap2: .I'm glad to hear that you're keeping Jackie happy:wink:

 

[El Lobo]

Do they 'melt' away at all or is it kind of like stone? Also, does the fish taste get into the block?

Looks fantastic both cooking and finished.

 

[Ross in Ventura]

Do they 'melt' away at all or is it kind of like stone? Also, does the fish taste get into the block?

Looks fantastic both cooking and finished.

Thanks, although It is salt it's very strong you have to keep it dry and clean it with very little water. No the fish dose not penetrate the salt block

 

[deepsouth]

awesome! i must get one of those.