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Salmon & shishito
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Legume
Posts: 14,627
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.
Comments
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That looks GREAT!
Be careful when following the masses. Sometimes the M is silent.
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Nice plate of vittles!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Tasty! I love shishitos as an appChicago, IL - Large and Small BGE - Weber Gasser and Kettle
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That looks much better than it sounds!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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!
MichaelCentral Connecticut -
Man I would kill that! Nice no frills cook.Sandy Springs & Dawsonville Ga
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@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
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High end grocery store may have them, or padron peppers, very similar. Trader Joe's usually has shishitos in a cello bag.
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Beautuful cook. I really love salmon and don't eat it enough.Thank you,DarianGalveston Texas
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Best shishitos i have ever had was at momofuku. What did you put on yours? Would love to replicate something like that at home.
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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.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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.
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.
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