Best 3 Salmon Kama Recipes
Salmon kama, also known as salmon collar, is an underappreciated cut of fish that is both flavorful and affordable. While the belly and center-cut portions of the salmon are often the most popular choices, the kama offers a unique combination of textures and flavors that make it a delightful culinary experience. Whether you prefer grilling, baking, pan-frying, or poaching, this versatile cut of fish can be prepared in a variety of ways to suit your preferences. If you're looking for a delicious and budget-friendly way to enjoy salmon, the kama is an excellent choice.
Here are our top 3 tried and tested recipes!
BROILED SALMON COLLAR
Broiled Salmon Collars, also known as sake kama, is a succulent, tender fish dish that many Japanese restaurants serve. It takes less than 20 minutes to make with only four ingredients and is rich in flavor and Omega-3 fatty acids.
Provided by Kathleen Higashiyama
Categories Appetizer Dinner Main Course Side Dish
Time 17m
Number Of Ingredients 4
Steps:
- Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500°F).
- Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.
- Arrange the fish skin side down on the rack and brush each collar with mirin. Let the mirin sit on the fish for 10 minutes.
- Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.
- Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.
Nutrition Facts : Calories 254 kcal, Carbohydrate 4 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 140 mg, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
PETER MERRIMAN'S KAMA 'AINA WHOLE FISH DINNER
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the grill.
- Score the whole fish with criss-crossed marks, about 8 or 10, from head to mid-tail. Season with salt and pepper.
- In a small bowl, mix together the mayonnaise, ginger, garlic, and chile flakes. Place 2 large pieces of aluminum foil, shiny side down, on a work surface. Place the ti leaves over the aluminum foil, to cover. Rub the mayonnaise mixture all over the fish and place on the ti leaves. Fold the ti leaves over the fish and follow with the aluminum foil to create a tight seal.
- Place the wrapped fish on the hot grill and grill for 10 to 12 minutes on each side. Remove the fish from the grill, carefully unwrap, and sprinkle with green onions, sesame seeds, and cilantro.
SALMON MISOYAKI
"Miso yaki" translates to "miso grilled." It is the perfect application for salmon's rich texture and savory flavor. The miso adds a deep umami. Paired with sugar, mirin and sake, it creates the perfect glaze. You can apply this glaze to any rich, flaky fish like swordfish or cod.
Provided by Jet Tila
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
- To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
- Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
- Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.
Tips:
- Choose the right salmon kama: Look for pieces that are firm and have a bright pink color. Avoid any that are slimy or have a strong fishy smell.
- Thaw the salmon kama properly: If frozen, thaw the salmon kama in the refrigerator overnight or in a cold water bath for 30 minutes. Never thaw salmon kama at room temperature.
- Season the salmon kama well: Salmon kama has a mild flavor, so it's important to season it well. Use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, and paprika.
- Cook the salmon kama gently: Salmon kama is a delicate fish, so it's important to cook it gently. Avoid overcooking, as this will make the fish dry and tough.
- Serve the salmon kama with a variety of sauces: Salmon kama is delicious served with a variety of sauces, such as teriyaki sauce, soy sauce, or a simple lemon-butter sauce.
Conclusion:
Salmon kama is a delicious and versatile fish that can be cooked in a variety of ways. Whether you're grilling, baking, or pan-frying, salmon kama is sure to please everyone at the table. So next time you're looking for a new seafood recipe, give salmon kama a try!
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