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Salmon on the egg, differently

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SpikeC

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I tried a little different approach to salmon on the BGE last night, no pictures because is was not that pretty. I did a teriyaki marinade, and but the salmon fillet in above the plate setter at 200º. I left it there for around 40 minutes and it was wonderful! Like dry poaching, the fish was cooked through and very moist and tender.
It was accompanied with sesame noodles and some cucumber bits.
 
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