A recipe from The Big Green Egg Cookbook
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 650°F.
Brush the onion and tomato slices with 1 tablespoon of the canola oil, season with salt and pepper, and set aside. Rinse the salmon in cold water and pat dry. Brush each salmon fillet with the remaining 1 tablespoon canola oil. Season with the Old Bay and salt and pepper.
Place the onion, tomato, and salmon on the grid. Close the lid of the EGG and grill for 3 minutes, or until browned on one side. Using a long-handled metal spatula, turn the onion, tomato, and salmon over. Close the lid of the EGG and grill for 3 more minutes, or until the salmon is browned on the exterior and opaque in the center. Using the spatula, transfer the onion, tomato, and salmon to a rimmed sheet pan. Squeeze a lemon half on each salmon fillet. Let cool.
Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the Plate Setter, legs down. Reduce the temperature of the EGG to 400°F.
Using a fork, break the salmon into bite-size pieces and put into a small bowl. Chop the onion and tomato and add to the small bowl. Set aside. Mix the eggs, cram, butter, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a medium bowl until completely combined.
Pour the egg mixture into the oiled baking dish. Add the ingredients, one at a time, to the egg mixture, beginning with the salmon mixture and continuing with the cheese and capers. Sprinkle with the dill and place on the Plate Setter. Close the lid of the EGG and bake for 35 minutes, or until the eggs have set. Remove the pan and let rest for 10 minutes before serving.
Makes 6 servings