Smoked Silverbrite Steaks & Great Amaranth & Vinho Verde!

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leah elisheva

Master of the Pit
Original poster
Sep 19, 2013
Seacoast of New Hampshire
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
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. [emoji]128516[/emoji]
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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 is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.