# Black Garlic Miso Salmon Collars with Ponzu, Romano Beans, Furikake Sweet Potato Fries, and Miso Soup > Broiled salmon collars turn rich and succulent beneath a savory black garlic miso marinade, with citrusy ponzu to cut through the fat. Blistered summer Romano beans meet sweet onion miso butter, while roasted sweet potato fries bring caramelized edges and a salty furikake finish. A small bowl of sweet onion miso soup rounds out the meal. - URL: https://www.chezjk.com/recipes/sake-hama-black-garlic-miso-marinated-salmon-collar-with-blistered-romano-beans - Author: Jonathan Katzman - Cooked and photographed: 2023-08-07 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Black Garlic Miso Salmon Collars with Ponzu, Romano Beans, Furikake Sweet Potato Fries, and Miso Soup](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ffd0122e50605a380.jpg) ## Black Garlic Miso Broiled Salmon Collars Collars have enough fat and connective tissue to stay succulent under the broiler. Removing excess marinade lets the skin blister without burning the miso and mirin. ### Ingredients - 4 meaty salmon collars, about 2½–3 lb total, cleaned and scaled - 3 tablespoons gluten-free black garlic miso, preferably Shared Cultures - 1 tablespoon gluten-free soy sauce - 2 tablespoons gluten-free mirin - 1 teaspoon avocado oil, for the broiling rack ### Instructions 1. Pat the collars dry, checking the skin for scales and the cut surfaces for loose bone fragments. Mix the black garlic miso, soy sauce, and mirin. 2. Coat the collars with the marinade and refrigerate, covered, for 2–8 hours. 3. Heat the broiler with a rack about 7–8 inches below the element. Line a rimmed sheet pan with foil and set a lightly oiled broiling rack over it. 4. Wipe away thick deposits of marinade without rinsing. Arrange the collars flesh-side up and broil for 5–7 minutes. 5. Turn skin-side up and broil for another 7–11 minutes, rotating the pan as needed, until the skin is blistered and the thickest flesh reaches 145°F without the thermometer touching bone. Move the pan farther from the element if the glaze darkens before the fish is cooked. 6. Rest for 3 minutes and serve with ponzu alongside. ### Notes - Collars vary greatly in thickness; temperature and flesh that releases readily from the bone are better guides than time alone. - If black garlic miso is unavailable, mash 2 black garlic cloves into 3 tablespoons gluten-free mellow miso. ## Quick Citrus Ponzu Citrus and rice vinegar balance the rich salmon, while dashi softens the salty edge of soy sauce. ### Ingredients - 3 tablespoons gluten-free soy sauce - 2 tablespoons fresh lemon juice - 1 tablespoon fresh lime juice - 1 tablespoon unseasoned rice vinegar - 2 tablespoons cooled, unsalted gluten-free kombu-bonito dashi ### Instructions 1. Stir together all ingredients and let stand for at least 10 minutes. 2. Taste with a small bite of cooked salmon. Add a splash of water if too salty or a little more citrus if it needs brightness. 3. Divide among small dipping bowls. ## Sweet Onion Miso Butter Softened butter carries the fermented sweetness of the miso and melts into a savory coating beneath the hot beans. ### Ingredients - 4 tablespoons unsalted butter, softened - 2 tablespoons gluten-free sweet onion miso, preferably Shared Cultures ### Instructions 1. Mash the softened butter and sweet onion miso together until evenly combined. 2. Keep at cool room temperature until plating, so it spreads easily but is not melted. ### Notes - Taste before adding any salt; the miso should provide enough. - If sweet onion miso is unavailable, combine 1½ tablespoons gluten-free mellow miso with 1 tablespoon finely minced, well-cooked caramelized onion. ## Blistered Romano Beans A brief blanch cooks the broad pods evenly, while a hot, uncrowded pan adds char without making them limp. ### Ingredients - 1 lb Romano beans, stem ends trimmed - 1½ tablespoons avocado oil - 1 teaspoon fresh lemon juice - to taste kosher salt - ¼ teaspoon gluten-free shichimi togarashi, optional ### Instructions 1. Bring a pot of salted water to a boil. Blanch the beans for 2–3 minutes, until bright green and just beginning to become tender. 2. Drain, cool briefly in ice water, then drain again and dry thoroughly. 3. Heat a large cast-iron skillet over high heat. Add the avocado oil and cook the beans in two batches, leaving them undisturbed for 1–2 minutes at a time before turning, until blistered in spots and crisp-tender, about 4–6 minutes per batch. 4. Remove from the heat and toss with lemon juice. Season lightly with salt, remembering that the miso butter is salty. 5. Serve over the sweet onion miso butter and add the optional shichimi. ### Notes - Avoid crowding the skillet or the beans will steam rather than blister. ## Roasted Sweet Potato Fries with Furikake Thick, irregular wedges develop browned edges while keeping creamy centers. Furikake adds toasted sesame, seaweed, and salt after roasting so it does not scorch. ### Ingredients - 2 lb orange-fleshed sweet potatoes, scrubbed - 2 tablespoons avocado oil - ½ teaspoon kosher salt, plus more to taste - 2 tablespoons gluten-free sesame-nori furikake ### Instructions 1. Heat the oven to 425°F. Cut the sweet potatoes, skin on, into wedges or thick fries about ½ inch thick. 2. Toss with avocado oil and salt. Spread over two metal sheet pans with space between the pieces. 3. Roast for 30–40 minutes, turning after about 20 minutes and rotating the pans, until the centers are tender and the edges deeply browned. 4. Toss gently with furikake while hot. Taste before adding more salt. ### Notes - These are caramelized oven fries with tender centers rather than brittle deep-fried fries. - For a simple furikake, combine toasted white and black sesame seeds, finely crumbled nori, and a pinch of salt. ## Sweet Onion Miso Soup A light dashi broth gives the sweet onion miso room to stand out. Adding miso below a boil preserves its aroma. ### Ingredients - 4 cups unsalted gluten-free kombu-bonito dashi - 3–4 tablespoons gluten-free sweet onion miso, preferably Shared Cultures - 1 teaspoon dried wakame - 2 scallions, thinly sliced ### Instructions 1. Soak the wakame in cool water for 5 minutes, then drain and cut any large pieces into bite-size lengths. 2. Heat the dashi to a gentle simmer. Add the wakame and warm through for 1 minute, then turn off the heat. 3. Whisk 3 tablespoons miso with a ladleful of hot broth in a small bowl until smooth, then stir it back into the pot. 4. Taste and add the remaining miso if needed. Add the scallions and serve hot without bringing the soup back to a boil. ### Notes - Prepare 4 cups plus 2 tablespoons dashi for the soup and ponzu together. ## Overall Timing / Workflow Roasting the sweet potatoes before switching to the broiler lets one oven handle both jobs. The beans and soup finish while the collars cook. ### Instructions 1. 2–8 hours ahead: Marinate the salmon collars and refrigerate. 2. 0:00 — Heat the oven to 425°F, cut and season the sweet potatoes, and put them in to roast. 3. 0:10 — Make the miso butter and ponzu. Blanch, chill, and thoroughly dry the Romano beans. 4. 0:25 — Turn the sweet potatoes and prepare the soup ingredients. 5. 0:40 — Check the sweet potatoes; remove when tender and browned, then toss with furikake. Switch the oven to broil and prepare the collars. 6. 0:45 — Broil the salmon. During the second half of cooking, blister the beans and heat the soup, adding its miso off heat. 7. 1:00 — Check the salmon for doneness, rest briefly, and plate everything. Allow a few extra minutes for particularly thick collars. ### Notes - Keep roasted sweet potatoes uncovered while the fish cooks so trapped steam does not soften them further. ## Plating Keeping the ponzu separate preserves the salmon skin, while spreading the miso butter beneath the beans creates a warm sauce as they are eaten. ### Instructions 1. Spread a quarter of the sweet onion miso butter over one side of each warm plate and lay the hot Romano beans over it. 2. Place a salmon collar alongside, skin-side up, and pile the furikake sweet potatoes in the remaining space. 3. Serve each plate with a small dish of ponzu and a separate bowl of miso soup. 4. Provide an extra small plate for bones; collars contain fins, cartilage, and irregular bones. ## Leftover Path Removing the salmon from its bones makes it easier to reuse, while storing the sides separately prevents the fries from becoming soggy. ### Instructions 1. Within 2 hours, pick leftover salmon carefully from the bones and refrigerate in a sealed container. Store beans, sweet potatoes, soup, and ponzu separately. 2. Use salmon and vegetable leftovers within 3 days. Reheat salmon gently, covered, with a small splash of water until it reaches 165°F, or eat it cold with a little ponzu. 3. Recrisp the sweet potatoes at 425°F for 8–12 minutes. Warm the beans gently in a skillet with their miso butter rather than trying to char them again. 4. Reheat soup gently to 165°F without a prolonged boil. For a quick next meal, serve the flaked salmon and beans over the reheated sweet potatoes with ponzu. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.