Quote:
Originally Posted by j_marinelli
Been dying to try that with some steelhead trout.
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The flavor that imparted onto the salmon was amazing. Heated the egg and stone to 400, while everything was heating up and put a small amount of olive oil on the fish, then a few drops of lemon juice with pepper and rosemary. Cooked on the flesh side for 4 minutes then on the skin side for about 25 minutes.
The final product had a very slight crispy exterior with a moist flavorful interior.
What I'm really trying to say is I highly recommend trying the salt block out.