RECIPE | SEAFOOD
This recipe was created for the School of Fish event on November 9, 2016 at Pike Place Market's Atrium Kitchen. During this event, Chef Timmy teamed up with Crystal Sanders of Fish Revolution to teach people how to select, prep, and cure fish. Special thanks to Pike Place Market Atrium Kitchen, the crew at Pike Place Fish Market, and Calicraft Brewing Company for supplying beer.
My girlfriend grew up in Seattle and salmon was a staple in her family's home. Her dad makes a pretty mean salmon on the grill. It's so good, they call it "Slamm-on." Being such a seafood family, I was surprised to hear that they had never had salmon collar and the more I talked about it, the more I realized that many people haven't.
A salmon collar is just as the name suggests, it's the cut from the clavicle right behind the gills. Most of us pass it up, because it's not the pretty little fillet that were used to seeing. They come with fin, bone, and skin. Why bother with it? Because they're rich, fatty, and just fun to eat.
2 SALMON COLLAR, CLEAN AND PIN BONED
2 CUP CANOLA OIL
3 CLOVES OF GARLIC, MINCED
2 SHALLOTS, SLICED THIN
1 TBSP SMOKED PAPRIKA
2 TSP CHILI POWDER
1/4 CUP PARSLEY, CHOPPED
1/4 CUP OREGANO, CHOPPED
1/4 TSP BLACK PEPPER, COURSE CRACKED
2 LEMONS, JUICED
2 HEAVY PINCHES OF SALT
1. Take all of the ingredients, besides the collars, and mix. Put the mixture in a Ziplock freezer bag
2. Add collars and move around gently so that the collars get completely covered in marinade
3. Place in refrigerator and let it sit for 12-24 hours
4. When you are ready to cook, preheat the oven to 400* F. Sear or grill the skin side until it is crispy then finish in oven for 4-6 minutes, or until medium rare.