Today We’re Making Grilled Crispiest Salmon Collars.
- 1/2 A Cup Of Mirin
- 1/2 A Cup Of Soy Stuff
- Half Teaspoon Of Sugar
- 2 Garlic Cloves
- 1red Chilli
- Salmon Collars
We’re gonna make a tari sauce it’s a Japanese dipping sauce or glazing sauce so, first up we’re gonna do 1/2 a cup of mirin. Which is basically sweet cooking rice wine. we’re gonna do 1/2 a cup of soy stuff yeah. I know I show you remove the top off so, we got that.we’re gonna dump that in a medium saucepan and do a quarter cup of sake which is rice wine all of them and one cup of water half teaspoon of sugar and then.we’re gonna do two garlic cloves, one red chili keep the seeds in we want that heat a two inch piece of ginger if, you get to heard about this technique of killing ginger with a spoon sorry that sounds so jaded better and just thinly slice it into.
Some coins around boom. we’re good now we’re gonna place this on a stove top we’re gonna bring it to a boil once it comes up to a boil.we’re gonna reduce it to a very very very low simmer and let that reduce by half next we’re gonna prep these salmon collars these are our lovely salmon collars they’re a really special part of me of the fish and they’re the secret moister spot so this is two collars that were split in half and you want the fish monger or you can do it yourself to get the fins just to kind of check over make sure everything’s scared and looks good so,when you grill it this can get super crispy anyone got any kind of weird scales in your mouth so our taro has reduced by half.
We’re gonna let it cool for about 30 minutes and then we’re gonna strain it and discard all the aromatics.we’re gonna do a light season my life sees me might be your regular seasoning then. we’re gonna turn them then these bad boys these bad ladies go again flesh side bit of flesh.you don’t get you have to turn it a third time and you’ll miss we’re gonna transfer these collars to a gown size resealable plastic bag.I like it it’s easy for marinades how to do dishes.I don’t do that we’re gonna reserve about 1/4 cup and the remaining.we’re gonna use as a marinade let it marinate for at least 30 minutes or up to 2 hours and get a little toss just to coat everything.you could chill it afraid.I’ll leave it out like everything.we’re going to turn on the grill.we’re gonna preheat it or we can.I get that real hot come with me.
We’re going out of the grill and you guys think Brad’s so manly sir collars have been marinating.we’re going to take them out and we’re gonna do it all all the greats. I just kind of new paper towel you can use a kitchen towel okay.we’re gonna drill the salmon just gonna type down don’t touch that let it go for five minutes.you want the skin to get really crispy while it’s cooking a sin side down.we’re gonna baste it with some tar a couple times to three times and it’s gonna get it like really sweet and sticky once it’s done the skin will release and then.you’re ready to flip okay.I’m just gonna use my hands.I’m I’m crazy like that this one stuck a little bit but the skins still release. we’re gonna grab that skin. I’m gonna go to waste. we’re gonna let them go for another four to six minutes flesh side down to the cooked earth. you are the master of your fire you are reduce think he’d if.
You see those there’s a lot of flare-ups especially.when it’s flesh side down this this is perfect to me. I like it a really really crunchy.where it’s almost like shattered something’s already done once. you see the flesh separating like this that’s not how you know. when you’re 20 or collars I’ve done so this one. we’re gonna just scoop up let’s go play to that alright so,I know you have to call your fishmonger or whoever you get your fish from to try to find college but I promise you it’s worth it. I like to have some pickles on it we don’t have pickle today to introduce uncle daikon we’re just gonna put some scallions thinly slice.