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First up, salmon. I intended smoked but went with grilled due to a change in schedule. First rule of the Q - be flexible!
Using Meathead's Blonder brine, an hour in the 'fridge. Then rinse and pat dry.
350 fire, tricky cook due to varying thickness of salmon so hot left fire, skin up 4 min., then flip and cook 3 min. more. One chunk apple wood added to fire.
You can see on the right the thin side is perfectly done
Add Caprese salad and drizzle salmon with lime butter.
Linda sure knows how to make a meal an experience.
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