INGREDIENTS
1 4-5lb side of salmon skin, off pin, bone out
2 cups apricot napage or jam
1 cup brandy
1/2 cup chili flakes
Salt and pepper, to taste
Pickled Watermelon Radish
2 ea watermelon radish
1/2 cup white wine vinegar
1/2 cup water
1 tsp salt
1 1/2 tsp sugar
1 clove garlic
1 tsp chili flakes
1 sprig dill, fresh
METHOD
1. Make sure salmon is clean of all skin, bones, and scales. Salt and pepper the whole side. Sear on a hot skillet until medium rare.
2. While the salmon is still hot, glace the protein side up. Bake for 8 minutes to set glace. Let cool. For the glace: combine all ingredients and cook until smooth (may need to add a little water to help thin if needed).
For the Radish: clean and thinly slice the watermelon radish, bring vinegar, water, salt, and sugar to a boil. Turn off heat and immediately add the garlic, chili flakes, and dill. Pour over the radishes and store over night.
Recipe provided by Todd Annis, Bold American Events and Catering, during the 2015 Art of Catering Food conference in Salt Lake City.
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