Food & Wine USA - (05)May 2020

54 MAY 2020

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K Soy-Ginger Salmon Collars

ACTIVE 20 MIN; TOTAL 35 MIN; SERVES 4

The collar of salmon—as well as that of

other rich fish, such as hamachi and

mackerel—is full of flavorful meat that’s

hidden among the bones and fins. When

broiled, it stays succulent and stands up

well to bold flavors like the soy-based

sauce here. Cut from the head end of the

fish, just behind the gills, collars are rarely

sold at fish counters, as they are often

taken home by fishmongers who know

how delicious collars are.

1 / 4 cup soy sauce

2 Tbsp. rice vinegar

2 tsp. finely grated peeled fresh

ginger

11 /^4 tsp. granulated sugar

4 (8-oz.) sockeye salmon collars

1 / 2 tsp. kosher salt

4 large radishes, grated on large

holes of a box grater

1 cup packed shredded green

cabbage

1 lime, quartered

1. Whisk together soy sauce, vinegar, gin-
   ger, and sugar in a small bowl. Measure 2
   tablespoons soy-ginger sauce into a sep-
   arate small bowl for brushing salmon;
   reserve remaining sauce for serving.
   Brush salmon all over with 2 tablespoons
   sauce; sprinkle evenly with salt. Chill 15
   minutes.


2. Preheat oven to broil with rack 6 to 8
   inches from heat source. Arrange salmon,
   skin sides up, on a large rimmed baking
   sheet. Broil in preheated oven until skin is
   lightly charred, about 5 minutes. Flip
   salmon; broil until salmon flesh just flakes
   with a fork, about 3 minutes.


3. Place salmon collars on plates. Toss
   together radishes and cabbage in a bowl;
   divide among plates with salmon. Drizzle
   with some of the reserved soy-ginger
   sauce. Serve with lime quarters.

MAKE AHEAD Soy-ginger sauce can be

prepared and refrigerated up to 3 days

in advance.

WINE Lime-zesty Spanish Albariño: 2018

Vinos del Atlántico Columna

Obtained by cutting

behind the gills and

pectoral fins, collars

require some effort, but

the succulent meat

is worth it.

FW_0520_Handbook.indd 54 FINAL 3/17/20 3:48 PM