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Brown sugar glazed salmon with tropical fruit salsa, asparagus and Hawaiian crescent rolls


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I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350.

 

The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for.

 

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I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes.  The salsa was left over from a previous cook, but went really well with this dish, too.

 

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Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.

 

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It's definitely older...Wagner Ware Half Skillet/7A out of Sidney, OH. Looks like it was made between 1925 and 1959, so I probably got it from my grandparents via my Mom.  Both sides of my family used A LOT of cast iron, so I have a few older pieces. 

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