Today at Farmer's Market I bought wild Alaskan "salmon trimmings" that consist of the head, backbone with lots of meat on it and also some fins with lots of meat on them. What I was really interested in was the salmon collar/cheek. Maybe I'm making this more difficult that it needs to be, but I'm looking for some direction on how to proceed...
Should I try doing a sort of Japanese "shio-yaki" thing - salting the head with kosher salt and putting it on the grill or is that overkill? Should I salt the meat on the backbone too?
The fish guy said to just steam the whole thing and pick the meat off but I'm thinking that grilling it would be much tastier.
Any suggestions out there? Thanks in advance...
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