I just grilled the most delicious salmon with a whiskey based marinade, and I'm wondering what my best option is for reheating the other half of the big Alaskan fillet is tomorrow? I know it won't be near as good, but I would love it to be passable. Thanks.
I'm 5'8" stinks being shorter
Summer 2011- 215 lbs. Peak weight
Christmas 2011- 200 lbs
Start of summer 2012- 170 lbs
September 2012- Made my goal of competing at feather weight for Bjj (under 149 with a little water cut)
Now I'm just trying to maintain around 152ish to leave me in easy cutting range. Also trying to relax and eat more like a normal person now, balancing enjoying life and staying healthy.
| current weight: 12.8 over