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Salmon & shishito

LegumeLegume Posts: 8,302
Sockeye coated with Jamaican firewalk and mikes hot honey and grilled up with some fresh shishitos.  It was just a little strange grilling direct on the stock grate at the firebox level without any accessories, I guess it's been a while since I pulled everything out.



Austin, TX

Comments

  • bucky925bucky925 Posts: 996
    That looks GREAT!

    Live fast. die young, and leave a well marbled corps. 
  • Mattman3969Mattman3969 Posts: 8,094
    Nice plate of vittles!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • blind99blind99 Posts: 4,264
    Tasty! I love shishitos as an app
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • thetrimthetrim Posts: 6,096
    That looks much better than it sounds!    
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Carolina QCarolina Q Posts: 13,089
    That looks delicious!! I could eat salmon 8 days a week! Not familiar with shishitos  but they sound good. I'll look for them, but around here, that'll be a challenge. 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • bgebrentbgebrent Posts: 16,627
    Man I would kill that!  Nice no frills cook.
    Sandy Springs & Dawsonville Ga
  • jlsmjlsm Posts: 982
    @Carolina Q Do look for shishitoes at farmer's markets. They are just a little hot. I blister them on the stove and add a tad of great olive oil and Maldon. In the big city you pay big bucks for them. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • LegumeLegume Posts: 8,302
    High end grocery store may have them, or padron peppers, very similar.  Trader Joe's usually has shishitos in a cello bag.
    Austin, TX
  • Photo EggPhoto Egg Posts: 7,986
    Beautuful cook. I really love salmon and don't eat it enough.
    Thank you,
    Darian

    Galveston Texas
  • U_tardedU_tarded Posts: 1,580
    Best shishitos i have ever had was at momofuku.  What did you put on yours?  Would love to replicate something like that at home. 


  • Carolina QCarolina Q Posts: 13,089
    jlsm said:
    @Carolina Q Do look for shishitoes at farmer's markets. They are just a little hot. I blister them on the stove and add a tad of great olive oil and Maldon. In the big city you pay big bucks for them. 
    Hahaha, thanks, but where do I find a farmers market? I'm sure there must be one here somewhere, but I don't know of one. Certainly not in my little town. Oh well, maybe habaneros!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • LegumeLegume Posts: 8,302
    U_tarded said:
    Best shishitos i have ever had was at momofuku.  What did you put on yours?  Would love to replicate something like that at home. 


    These were not my best shishitos.  Tried something different this time, but I think I actually need to combine old and new.

    Normally, I toss them in a screaming hot wok with some sesame oil to quickly blister them and then toss in a little soy sauce, dash of fish sauce and some dried Thai chile and garlic, finish with a sprinkle of salt.

    This time I misted with evoo and grillled, then dusted with a mix I made of ground dried onion, garlic, sesame seeds, nutritional yeast, touch of cayenne and a few other spices.  They were bland.  The spices had the flavor I wanted, but the peppers needed the sesame oil and soy.  I also like how they turn out in the wok better.  Maybe the next round will be what I'm looking for.  Maybe I'll pick up some Bragg aminos and try that too.
    Austin, TX
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