8 x salmon collars
1 stick unsalted butter
1 tablespoon miso paste
1 sheet of nori seaweed
- Start by making the nori butter. If not already toasted, toast the nori sheets lightly by holding them with a pair of tongs and waving them over a flame on the stove for a few seconds. Break up the sheet and put it into a spice grinder to grind to a fine powder.
- In a small saucepan, melt the butter then add in the miso and nori powder. Stir to combine. Keep over a low flame to keep the mixture melted.
- Position a rack about 10″ below the broiler. Dry the salmon collars well using paper towel, then season them on both sides with a little salt. The nori butter is quite salty so you want to adjust for that.
- Place the collars onto a rack, skin side down. I use a cooling rack that is positioned over a baking sheet covered in foil for easy clean up.
- Broil the collars for 8 minutes with the skin down, then turn them over and broil for 5-7 minutes on the other side until the skin is crisp but not burnt.
- Drizzle the collars with the nori butter and serve immediately.
- Category: seafood
- Method: broiling
- Cuisine: Japanese