Long revered by fisherman and chefs as the best part of the fish, the collar is cut from the fatty area right below the head. It has an exceptionally sweet and rich taste with a lusciously moist texture. Our seafood expert, Mike Kanter, likes to salt-broil the collar and serve with scallions. Get Mike’s recipe after the jump.
Total Recipe Time: 40-45 minutes
What You’ll Need:
4 Ora King salmon collars, washed, patted dry
1/3 cup soy sauce
Juice of 1 lime
Juice of 1/2 orange
1 tsp. toasted sesame oil
1/2 tsp. sugar
4 scallions, sliced
What to Do:
1) Preheat broiler. Lightly rub fish collars with oil and season liberally with salt. Allow to sit for 30 minutes.
2) Place in a broiling pan, skin side down. Broil, rotating pan as needed to ensure even browning until fish begins to brown, about 5 to 7 minutes. Turn fish skin side up and broil, watching carefully to prevent burning, until skin caramelizes and becomes crisp, about 5 minutes.
3) To prepare the sauce, mix the soy sauce and remaining ingredients in a small bowl.
4) Serve the fish collars topped with the citrus soy sauce and dig in. Enjoy!