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Unread 12-22-2005, 09:45 AM   #27
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Join Date: Jul 2005
Location: officially single again and BACK in PA!!!
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When I do my Salmon on the Foreman grill, I only close the top long enough to get the nice grill marks on the fish. I usually just let it cook from the bottom (skin side) up. I don't know how long, but I don't really care for meduim rare fish, so long enough that the fish flakes with a fork. As for seasonings, I just use, salt and pepper. I love salmon!
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