Soy-Ginger Salmon Collars
The collar of salmon—as well as well as other rich fish—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, they are rarely sold at fish counters since they are often taken home by the fishmonger who knows they’re delicious.Note:Salmon fillets can be used in place of salmon collars for this recipe.
Justin Chapple
May 2020
