Grilled Salmon Collars

Ingredients for Grilled Salmon Collars

• 1 2-inch piece ginger, peeled, thinly sliced

• 1 fresh red chilli (such as Fresno or Holland), coarsely chopped

• 2 spicchi d'aglio, schiacciati

• 120ml mirin (sweet Japanese rice wine)

• 120ml di salsa di soia

• 60ml sake

• 1/2 cucchiaini di zucchero

• 4 salmon collars (about 1.4kg total), scaled, fins removed

• Sale kosher

• Olio vegetale (per griglia)

Bring ginger, chilli, garlic, mirin, soy sauce, sake, sugar, and 240ml water to a boil in a medium saucepan. Reduce heat and simmer mixture, stirring occasionally, until reduced by half, 15–20 minutes. Let cool. Strain tare through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard solids. Set aside 60ml tare. Pour remaining tare into a large resealable plastic bag. Season salmon lightly with salt and place in bag. Seal bag and turn salmon to coat. Chill at least 30 minutes and up to 2 hours (go the full time for the most flavour).

Prepare a grill for medium heat. You want moderate heat for fatty fish like salmon so the fat can slowly render while the skin gets nice and crisp. Clean grate well with a wire brush. Just before you set salmon on the grill, fold up a paper towel and hold it with a pair of long tongs. Dip paper towel in oil and wipe down grate.

Remove salmon from tare, letting excess drip back into bag; discard tare in bag. Grill salmon, skin side down, brushing occasionally with reserved 60ml tare, until skin is lightly charred and crisp, 5–7 minutes. Turn salmon and grill until other side is lightly charred (don’t brush this side with tare), about 5 minutes. Transfer salmon collars to a platter.

Avvertenza

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