Sunday, December 1, 2013

Simple Salmon

FINALLY a free Sunday evening and a long overdue return to my favorite, something simple and fast on the Egg; Simple Salmon.  Tonight's dinner was an experiment with 'frozen packaged'  salmon and prepared with nothing but with Paul Prudhomme's Salmon Seasoning. No lemon juice, no butter, just PP's seasoning.

Shown here about 5 minutes from plating, I have to admit, it was very good.  While there is nothing like a fresh cut, for the price we paid, it was very good we would do it again.

Ingredients and Directions
  • 2 Salmon slabs, thawed and skin removed.
  • Fire Up the Egg to 350 and stabilize
  • Sprinkle Seasoning generously on Salmon

  • Spray Emile Henry Griddle with Canola oil
  • Place Salmon on Griddle and place in egg, shut lid.
  • Allow to cook for 6-8 minutes and flip once
  • Close lid for 5 minutes and check for flakiness.
  • Remove, plate and serve. 
The Salmon was served with Field Peas with and home canned Relish, Baked Potatoes and of course, Organic Green Onions on the side.  Items used during this cook included, of course, the Big Green Egg, the Emile Henry Grilling cookware and the stainless steel  Rösle Fish Turner, a WONDERFUL device for flipping a full fillet.