A few days ago I had a whole half salmon waiting for me when I arrived home. It seems that the Missus decided that she wanted "blackened salmon" for dinner. So I whipped up a real quick rub with Alaea, Sea Salt, Granulated Garlic, Togarashi, Cayenne, Paprika, Oregano, Fresh Cracked Pepper, Onion Powder, a touch of soy sauce, and Extra Virgin Olive Oil.
The one problem in our household is when you cook over high heat and sear, you'll be smelling the "essence" of what you cooked for several days afterwards floating around the kitchen. Enter the Big Kahuna! In addition to the 55,00 BTU, meaning you'll be able to get a good carmelization, you're outside, meaning the "essence of salmon" won't be floating around the kitchen for the rest of the week.
In addition, it's great for the "flambe-pyro maniac" that resides in me, when I add a bit of sake:
After the towering inferno is done, reduce the heat, and you get a nice crusted salmon, with a medium-well interior. Not to mention no fishy residue floating around the kitchen! To complete this "orange" meal, the Missus's latest obsession is Fuyu Persimmons:
It seems that this is the year of the Fuyu. I've seen posts from Japan to Guam to Hawaii! Usually the Missus enjoys Hachiya Persimmons, but I've been told that this has been a good year for Fuyus. This bunch is from Zion Market, and were a very bright orange, with no sun damage(black spots), and no "cracks".
You'd almost mistake them for tomatoes……..