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Ross in Ventura 12-23-2012 09:35 AM

Salmon Grilled on a Salt Block
Two peace of Salmon with melted butter, lemon juice, and Dizzy Pig Raging River Rub
On the salt block @ 450* for 3-min.
Turned over for 3-min. more
Served with Jackie's cooked Kale with red onion and garlic, stuffed baked potato with butter bacon, cheddar cheese, butter.
We really like our fish cooked on the Himalayan salt block it gives a wonderful flavor.

Himalayan salt block:

Thanks for looking


Bluesman 12-23-2012 09:59 AM

That looks mighty tasty. need to put the salt block on the list of needs.....Thanks

bluetang 12-23-2012 10:01 AM

Eating at its finest!:clap:

Phubar 12-23-2012 10:04 AM

Nice plate the looks of that kale!

Big George's BBQ 12-23-2012 10:54 AM

Ross that looks Great I was givel one of those I have got to put it to use

chicagokp 12-23-2012 11:21 AM

Looks great! I'll take some please!

code3rrt 12-23-2012 12:26 PM

Looks like another "have to try" to add to the list, looks great!

cmcadams 12-23-2012 12:28 PM

I've done bananas and lamb chops that way, but salmon would be great!

Bonewagon 12-23-2012 01:17 PM

Looks delicious! Any chance Jackie will pass on her recipe for the kale?

cowgirl 12-23-2012 01:31 PM

Mmmm.. Looks delicious Ross. Hope you and Jackie have a wonderful Christmas!

Ross in Ventura 12-23-2012 04:26 PM


Originally Posted by Bonewagon (Post 2305044)
Looks delicious! Any chance Jackie will pass on her recipe for the kale?

Here it is Jason
Sauteed Kale


1 1/2pounds young kale, stems and leaves coarsely chopped3tablespoons olive oil2cloves garlic, finely sliced1/2cup vegetable stock or water
Salt and pepper2tablespoons red wine vinegarINSTRUCTIONS

1.Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.2.SERVES: 4; Calories: 178; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 18 grams; Sugar: 0 grams Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 336 milligramsRoss

Originally Posted by cowgirl (Post 2305056)
Mmmm.. Looks delicious Ross. Hope you and Jackie have a wonderful Christmas!

We hope you have a wonderful Christmas and a great New Year Jeanie


silverfinger 12-23-2012 05:32 PM

The salt block looks like a piece of granite. Is it really a salt block? And if so, can you reuse it after you cooked on it?

Ross in Ventura 12-24-2012 01:04 AM

Sure you can

Arlin_MacRae 12-26-2012 02:39 PM

That looks great, Ross! I just acquired a nice block at Christmas and I want to give it a go. I figure I'd use it in my Primo, so I'm happy to see you used a BGE. One thing, though - how do you know how hot your fire is? The recommended temp ceiling for the blocks (that I've seen) is 450°. I know I can exceed that in a heartbeat and I'd hate to bust my block into pieces...
Thanks in advance!


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