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Salmon Collars

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I was on a mission to find some grouper and maybe some sardines this weekend at the fish market. No sardines, yes grouper, and some delicious salmon collars. What a nice surprise. Fish collars are far less expensive cuts of fish than the commonly seen and beautifully displayed fillets. They have an abundance of flavor and are usually quite meaty. A simple preparation and restraint in ingredients is the best way to enjoy this lesser known piece of fish.

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Broiled Salmon Collars:

2 salmon collars

Sea salt

1 T toasted sesame oil

Sansho leaves for garnish

1 lime, juiced

1/2 cup soy sauce

Prepare the Collars:

Fresh fish should not have an overwhelming “fishy”odor, but nevertheless, it will have some sort of fish smell. This technique aids in lessening the fish smell while softening any “fishy” taste. Pat the collars dry and sprinkle sea salt on both sides. Cover loosely with plastic wrap and let sit for 15- 20 minutes. Gently remove the salt with a paper towel and wipe each side while patting excess liquid dry. It’s important to dry the fish as much as possible before cooking.

Ponzu Dipping Sauce:

Combine the soy sauce and lime juice in a non-reactive container and set aside.

Preheat the Broiler:

Place collars skin side up on a foil lined sheet pan. Lightly brush on sesame oil and season with salt to taste. Broil 5 minutes and then flip collars over and broil another 5-7 minutes until done and the ends are a bit charred. Remove from broiler and garnish with a few sansho leaves.

Serve with brown rice and a simple salad.

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