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The Kitchen & The Speakeasy
Smoked Salmon, Lox, Gravlax: Is There A Difference?
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<blockquote data-quote="Niblick" data-source="post: 570231" data-attributes="member: 4505"><p>I've only ate salmon cooked on my gas or charcoal grill for about 5 years now. I wish I had tried it like that 30 years ago. I rinse the fillet off under cold water then pat dry. Rub olive oil and sprinkle with sea salt then pepper and throw it on the grill with asparagus, zucchini and yellow squash. If I have the opportunity, I will try the Lox and Gravlax now that I know how it's done.</p></blockquote><p></p>
[QUOTE="Niblick, post: 570231, member: 4505"] I've only ate salmon cooked on my gas or charcoal grill for about 5 years now. I wish I had tried it like that 30 years ago. I rinse the fillet off under cold water then pat dry. Rub olive oil and sprinkle with sea salt then pepper and throw it on the grill with asparagus, zucchini and yellow squash. If I have the opportunity, I will try the Lox and Gravlax now that I know how it's done. [/QUOTE]
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The Kitchen & The Speakeasy
Smoked Salmon, Lox, Gravlax: Is There A Difference?
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