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Ingredients
- SALMON:
- 4 salmon collars (about 3 lbs)
- 2 TBS safflower oil
- Kosher salt, to taste
- Flaky salt, to taste
- URFA BIBER CHILI GLAZE:
- 2 cups pure cane sugar
- 2 cups sherry vinegar
- 1 cup urfa biber chili
Details
Servings 4
Preparation
Step 1
CHILI GLAZE:
1. In a small sauce pot, add the cane sugar and a small amount (~1/4 cup) cold water to make the mixture the same consistency as wet sand. Place the pot on the stove.
2. Turn up the heat and melt the sugar as you would make a caramel sauce (start on a low heat, then turn it up when the sugar melts). As soon as the sugar turns a nice dark amber color, turn the heat off and carefully add the sherry vinegar. It may spit and bubble a bit. This is normal, but be careful.
3. Return the pot to the heat and add the urfa biber chile. Cook on medium low until temperature is 240F and looks syrupy. This glaze will last at room temperature for months. It is an excellent addition to any home chef's BBQ arsenal.
SALMON:
1. Make sure the salmon collars are fresh and have all the scales and fins removed. Gently rub the salmon collars with a little bit of safflower oil and a pinch of salt, then set them aside.
2. Heat the grill to medium-high heat. We want to slowly render some of the fat but also crisp the skin up. Once the grill is preheated, give it a good clean with a wire brush, and place the collars on the grill - giving them space between. The collars will stick to some degree, so be patient and let them release on their own (it should take 5-7 minutes). Once the skin is crisped and there is some nice coloring on the meat it's time to flip. As soon as you flip, take a pastry brush and brush each collar with the chili glaze. After about another 4 minutes the salmon collars should be done. Flip one more time and glaze the other side of the collar. Serve immediately with a sprinkle of flaky salt.
Makes 4 servings.
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