Originally Posted by
GadgetFreak
Then while that cooked down cooked a nice piece of wild king salmon on the George Forman grill.
Sir, when you have high quality salmon at hand, why not try curing part of it?
It's really simple: Cut in half, add salt liberally on both halves, maybe a pinch of sugar and season with chopped dill, pesto paste or juniper berries etc.
Put in fridge with some weight on top. Next day, voila, ready to eat.