i got a cuisinart griddler for xmas. think george forman grill meets panini grill meets frying pay (it's got two attachments). so, i rill my salmon all the time, just plan with a squeeze of lime juice and freshly cracked pepper. or i also make a sauce sometimes, i just put some light philly in a sauce pan, add some fresh dill, and let it melt. yum. i buy sushi grade salmon, so i can leave the middle a little rare, which i love.
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