Ingredients:
4, 7 ounce boneless, skin-on salmon fillets
1 cup cola
3/4 cup dark brown sugar
1/4 cup white wine vinegar
2 jalapeno peppers, seeded and minced
2 tablespoons canola oil, for brushing
Preparation:
In a small saucepan, on medium-high heat, bring cola, brown sugar, vinegar, and peppers to a high simmer and cook until thick and syrupy, about 30 minutes. Preheat the barbecue to medium (about 350 degrees), clean and oil the grill, and then increase the heat to high (about 500 degrees). Rinse and dry the fish, and brush both sides of the fillets with the canola oil. Calculate the total cooking time based on 10 minutes of cooking per inch of thickness. Brush the flesh side of the fillets lightly with the cola glaze, then grill the salmon flesh side down just long enough for it to release easily from the grill, about 4 to 6 minutes, depending on the thickness of your fillets. Flip the salmon and brush a generous amount of the cola glaze onto the flesh side of the fillets and grill until cooked through, about 4 minutes. To serve, slide a thin-lipped metal spatula between the skin and the grill, leaving the skin behind. Arrange on warm plates and serve. Serves 4. Recipe obtained from Fish On: Seafood Dishes that Make a Splash by Ingrid Baier
