Happy Friday Great Smoky Winos! And here's to today!
I mopped some Silverbrite salmon steaks through grapeseed oil, layered them onto a grill grate atop my little gas smoker with some hickory chips at high heat for 13 minutes and they were so soft!
The skin was spectacular as well!
A pot of amaranth grain with fun things tossed in - tomatoes & peppers & elephant garlic - and then a sprinkling all around of a mixture made up of fresh dill, green onion, elephant garlic, black pepper, avocado oil, and lemon zest! WON-DER-FUL!
When plating I used pink Himalayan sea salt and all was lovely!
And, because the flavor and texture of Silverbrite reminds me more of the Alaskan white salmon in some ways, I paired it with some crisp, dry, Vinho Verde and it all was delicious!
Thanks for sharing in my lunch! And happy weekend! Cheers! - Leah
I mopped some Silverbrite salmon steaks through grapeseed oil, layered them onto a grill grate atop my little gas smoker with some hickory chips at high heat for 13 minutes and they were so soft!
The skin was spectacular as well!
A pot of amaranth grain with fun things tossed in - tomatoes & peppers & elephant garlic - and then a sprinkling all around of a mixture made up of fresh dill, green onion, elephant garlic, black pepper, avocado oil, and lemon zest! WON-DER-FUL!
When plating I used pink Himalayan sea salt and all was lovely!
And, because the flavor and texture of Silverbrite reminds me more of the Alaskan white salmon in some ways, I paired it with some crisp, dry, Vinho Verde and it all was delicious!
Thanks for sharing in my lunch! And happy weekend! Cheers! - Leah
