Equipment:

• Small saucepan
• Fine mesh strainer

Ingredients:

4 salmon collars (Kama)

Marinade:

• 1 tablespoon toasted sesame oil
• ¼ cup soy sauce
• ¼ cup rice vinegar

Ponzu sauce:

• 2 tablespoons rice vinegar
• ½ cup mirin
• 1 piece of Kombu
• ¼ cup bonito flakes
• ¼ cup lemon juice (about 2 lemons)
• ¼ cup lime juice (about 3 limes)
• ½ cup soy sauce

• Neutral cooking spray
• Steamed rice for serving

Method:

Marinate the salmon: In a large zip-top bag, add sesame oil, soy sauce, and rice vinegar followed by salmon. Seal and move salmon around so it’s coated in marinade. Refrigerate for two hours and up to overnight.

Ponzu Sauce: In a small saucepan, add vinegar, mirin, and kombu. Bring to a simmer, then turn off heat. Add bonito flakes and let steep, 10 minutes. Strain and add lemon and lime juice and soy sauce. Makes about 1 cup.

Spray grill with neutral cooking spray. Preheat grill to high heat.

Grill salmon collars: Remove salmon collars from marinade (discard) and let drip-dry (to prevent flare ups). Place fish, skin-side down, on the grill and cook until skin side is charred and crispy, 4-6 minutes. Flip collars and cook another 4-6 minutes.

Serve with rice and ponzu sauce on the side.