Got the Egg fired up and slathered an Alaskan Sockeye Salmon filet with a touch of Keale's Red Hawaiian Sea salt and Basil Pesto sauce along with pan seared Asparagus, over RO lump and a chip pan of Alder for smoke.
Quick and fast @ 450*+ direct.
Slid the filet onto the cast iron pan to sizzle up the skin.
Served with Parmesan pasta shells and Caesar salad. Awesome!