By Chef David Blessing of Longwood Venues in Boston and Newport
Salmon collars have been compared to spareribs — they feature a similar irresistible combination of crispy skin, tender meat, and fatty richness. Tossed in a warm spice mix and cooked over high heat, then brushed with a sticky soy-maple glaze, consider these collars a perfect afternoon snack on a cool fall afternoon.
For the soy-maple glaze:
¾ cup low sodium soy sauce
1 cup maple syrup
¼ cup bourbon, brandy or cognac
For the candied spice mix:
¼ cup demerara sugar
1 tablespoon dark brown sugar
1 teaspoon paprika
1 teaspoon ground black pepper
½ teaspoon cinnamon
½ teaspoon ground allspice
Pinch ground cloves
For the fish:
1 pack of Nordic Blu salmon collars, thawed
Maldon or kosher salt
¼ cup sliced scallions
1 radish, thinly sliced
For soy-maple glaze: Bring all ingredients to a boil in a small pot, and reduce to a simmer. Cook slowly until the mixture reaches a syrupy consistency, about 10 minutes. Cool to room temperature.
For the candied spice mix: Toss all ingredients together in a medium bowl and set aside.
For the fish: Pat thawed fish dry with paper towel. Toss the salmon with the spice mixture coating in a medium bowl until thoroughly coated. Marinate for 1 hour. Heat oven to 400°F.
Place collars in cast iron pan skin side down, sprinkle generously with salt, and place in oven for approximately 20 minutes or until salmon is sticky, glazed and golden brown. To serve, arrange salmon on a platter, drizzle with 2 tablespoons soy maple glaze and garnish with scallions and radish.