Nutrition Facts

Serving Size 390 g

(Approx. 3 Servings)

Amount Per Serving

Calories	260	Calories From Fat	29

% Daily Value*

Total Fat 45 g	6%

Saturated Fat 30 g	0%

Trans Fat 85.0 g

Cholesterol 28 mg	90%

Sodium 4 mg	0%

Total Carbohydrate 0 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	31 g

Vitamin A 2%	•	Iron 4%

Vitamin C 10%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Salt Block Grilled Salmon

Prep Time

1 hour

Cook Time

20 minutes

Total Time

1 h 20 m

Serves

3 People

Ingredients

Recipe makes 3 Servings

1 Himalayan salt cooking slab

1 Lb Fresh Atlantic salmon fillets

2 Tbsp Extra virgin olive oil

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Instructions

Place salt block on grill and set grill temperature to 300ºF. If using charcoal grill, set salt block over indirect heat when starting fire.

Allow salt block to come to temperature as grill does. Test salt block temperature by dropping a few drops of water on it. If water evaporates salt block is ready.

Brush salmon with olive oil then lay flesh side down (skin side up) on salt block. Cook 8 to 10 minutes before flipping and finishing skin side down.

Continue to cook on salt block until internal temperature reads 145ºF or until desired doneness is reached.

Remove salmon from salt block, allow to rest, then season to taste with salt and pepper.

Allow salt block to cool completely before cleaning according to package instructions.