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Smoked Silverbrite Steaks & Great Amaranth & Vinho Verde!

post #1 of 3
Thread Starter 
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













post #2 of 3
Wow!! Looks perfectly cooked and your plating, as always, is spectacular!! Love to hear more about the Vihno Verde.
I'm still recovering from last night's Jamaican jerk chicken. I fooled myself into believing I could still handle Habaneros. I was so very, very wrong. 😄
post #3 of 3
Thread Starter 

Thank you Andrew and how funny on your peppers!!!

 

Sounds ALMOST as good as a night with Old Blind Willy O'Shea!

 

Happy weekend to you and yours!!! (Am planking salmon with friends tomorrow and it should be sensational)!

 

Cheers and warm wishes, Leah

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