# Tandoori Salmon Collars with Curried Sweet Potato Latkes, Brussels Sprout Chips, and Broccolini > Golden tandoori salmon collars bring rich, succulent meat to a Hanukkah plate of crisp-edged curried sweet potato latkes and cooling cucumber yogurt. Garam masala Brussels sprout chips and charred broccolini add winter greens, toasted spice, and a little bitterness to balance the sweet potatoes. - URL: https://www.chezjk.com/recipes/tandoori-salmon-collars-with-curried-sweet-potato-latkes-garam-masala-brussels-c - Author: Jonathan Katzman - Cooked and photographed: 2022-12-21 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Tandoori Salmon Collars with Curried Sweet Potato Latkes, Brussels Sprout Chips, and Broccolini](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F37c138db325725fb.jpg) ## Tandoori Salmon Collars Fatty salmon collars stay succulent under high heat, while a thin yogurt marinade clings to their irregular surfaces and browns under the broiler. ### Ingredients - 4 large salmon collars, about 3–4 pounds total, cleaned and scaled - 1/2 cup plain whole-milk yogurt - 1 tablespoon lemon juice - 1 tablespoon finely grated ginger - 3 cloves garlic, finely grated - 2 teaspoons sweet paprika - 1 1/2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground turmeric - 1/4 teaspoon cayenne pepper - 1 1/2 teaspoons kosher salt, plus more as needed - 1 tablespoon avocado oil - 1 lemon, cut into wedges for serving ### Instructions 1. Check the collars for remaining scales and loose bone fragments, then pat thoroughly dry. Cut shallow slashes through particularly thick patches of skin. 2. Mix the yogurt, lemon juice, ginger, garlic, spices, salt, and avocado oil. Coat the collars and refrigerate for 30–60 minutes. 3. Heat the oven to 425°F. Line a rimmed sheet pan with foil and lightly oil it. Arrange the collars with their meaty surfaces facing up, leaving space between them. Scrape off heavy pools of marinade but retain a thin coating. 4. Roast for 12–18 minutes, depending on thickness. Broil about 6 inches from the element for 2–5 minutes, watching closely, until the coating is golden with lightly charred edges. 5. Check the thickest flesh without touching bone: it should reach 145°F and separate easily from the collar. If the surface browns before the center is ready, return to the oven with the broiler off. Rest for 3 minutes and serve with lemon. ### Notes - Collar sizes vary substantially; buy by both count and weight. Small collars may require two per person. - Collars contain bones and fins; provide a small discard bowl at the table. ## Curried Sweet Potato Latkes Squeezing the grated vegetables and keeping the patties thin produces crisp, lacy edges without leaving raw sweet potato in the center. ### Ingredients - 1 1/2 pounds orange sweet potatoes, peeled - 1 small yellow onion - 2 large eggs, beaten - 1/4 cup cassava flour - 2 teaspoons gluten-free curry powder - 1 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper - 3/4 cup avocado oil, or enough for a 1/4-inch frying depth ### Instructions 1. Coarsely grate the sweet potatoes and onion. Wrap in a clean kitchen towel and squeeze firmly in batches to remove as much moisture as possible. 2. Combine the vegetables with the eggs, cassava flour, curry powder, salt, and pepper. Mix until the shreds hold together when pressed. 3. Heat 1/4 inch of avocado oil in a wide heavy skillet over medium heat to about 350°F. Add a small test patty; it should sizzle steadily without immediately darkening. 4. For each latke, lower a packed 1/4 cup of mixture into the oil and flatten to about 1/4 inch thick. Fry in uncrowded batches for 3–4 minutes per side, until deeply golden and tender through the center. 5. Transfer to a wire rack over a sheet pan and sprinkle lightly with salt. Adjust the heat between batches and remove stray shreds before they burn. Make approximately 12 latkes. ### Notes - If the mixture becomes wet as it stands, stir in another tablespoon of cassava flour. - Sweet potatoes brown quickly; reduce the heat if the crust darkens before the center softens. ## Cucumber-Herb Yogurt Thick, tangy yogurt cools the spices, while squeezed cucumber adds freshness without making the latkes soggy. ### Ingredients - 3/4 cup plain whole-milk Greek yogurt - 1 Persian cucumber, coarsely grated - 2 tablespoons finely chopped cilantro - 1 tablespoon finely chopped mint - 2 teaspoons lemon juice - 1/4 teaspoon ground cumin - 1/4 teaspoon kosher salt, plus more to taste ### Instructions 1. Squeeze the grated cucumber firmly in a towel to remove excess water. 2. Fold the cucumber into the yogurt with the herbs, lemon juice, cumin, and salt. 3. Refrigerate until serving. Taste again before plating; it should be cool, tangy, and thick enough to sit on a latke. ## Garam Masala Brussels Sprout Chips Separated leaves roast into delicate chips. Adding garam masala near the end keeps its aromatic spices from scorching. ### Ingredients - 1 pound large Brussels sprouts - 1 1/2 tablespoons avocado oil - 3/4 teaspoon garam masala - 1/2 teaspoon kosher salt ### Instructions 1. Heat the oven to 400°F. Trim the sprouts a little at a time and peel off the leaves. Save the tightly packed centers for another meal. Wash and dry the leaves very thoroughly. 2. Toss the leaves with the oil and salt. Spread loosely over two sheet pans so they do not overlap heavily. 3. Roast for 8 minutes, then toss and rotate the pans. Continue for 2–7 minutes, removing crisp leaves as they finish. They should have browned edges and dry, delicate surfaces rather than blackened tips. 4. Dust with garam masala while warm and toss gently. Keep uncovered until serving. ### Notes - Do not add lemon juice to the chips; moisture softens them. Use the lemon on the fish and broccolini instead. ## Roasted Garam Masala Broccolini High heat blisters the florets while leaving the stems pleasantly firm; lemon brightens the toasted spices. ### Ingredients - 2 bunches broccolini, about 1 pound - 1 1/2 tablespoons avocado oil - 1/2 teaspoon garam masala - 1/2 teaspoon kosher salt - 2 teaspoons lemon juice ### Instructions 1. Heat the oven to 425°F. Trim the dry ends from the broccolini and split any very thick stems lengthwise. 2. Toss with the avocado oil and salt, then spread in a single layer on a sheet pan. 3. Roast for 8 minutes, turn, and sprinkle with garam masala. Roast for another 2–6 minutes, until the florets are browned and a knife enters the stems with slight resistance. 4. Toss with lemon juice just before serving. ## Overall Timing / Workflow The yogurt sauce and sprout chips can be made ahead of the final cooking, leaving the fish, latkes, and broccolini to finish close together. ### Instructions 1. 0:00 — Marinate the salmon and refrigerate. Heat the oven to 400°F. Make the cucumber-herb yogurt. 2. 0:15 — Separate and thoroughly dry the Brussels sprout leaves. Trim the broccolini. 3. 0:30 — Roast the sprout chips. Meanwhile, grate and squeeze the sweet potatoes and onion, then mix the latke batter. 4. 0:45 — Remove the chips and leave uncovered. Raise the oven to 425°F. Start frying the latkes and put the salmon in the oven. 5. 0:50 — Add the broccolini on a separate pan. Continue frying latkes and keep finished batches on a rack. 6. 1:05 — Check the fish and broccolini. Remove the vegetables when ready, then broil the salmon, watching continuously. Check its internal temperature and rest briefly. 7. 1:10 — If necessary, re-crisp the latkes in the hot oven for 3–5 minutes while the fish rests. Plate immediately, adding yogurt only at the table or just before serving. ### Notes - Allow about 75 minutes total with one cook; a second skillet or a helper makes the final frying easier. ## Plating Keeping the sauce on the latkes and the chips away from wet ingredients preserves the distinct textures. ### Instructions 1. Place one salmon collar across the front of each warm plate, with its golden meaty side facing up. 2. Arrange three latkes alongside and spoon a little cucumber-herb yogurt over them, leaving crisp edges exposed. 3. Lay broccolini along the opposite side and scatter Brussels sprout chips over and beside the stems, away from the yogurt. 4. Serve with lemon wedges, extra yogurt, and a small bowl for fish bones. ## Leftover Path Separate storage keeps the yogurt fresh and lets the fried and roasted components regain some crispness. ### Instructions 1. Within 2 hours of cooking, pick leftover salmon from the bones and refrigerate in a sealed container. Store the latkes, broccolini, sprout chips, and yogurt separately. 2. Use the salmon and vegetables within 3 days and the yogurt within 4 days. The chips are best eaten the day they are made. 3. Reheat latkes on a rack in a 400°F oven for 8–12 minutes; add broccolini for the final few minutes. Re-crisp sprout chips briefly, watching closely. 4. Serve the salmon cold with warmed latkes and yogurt, or reheat it covered until it reaches 165°F. Add fresh lemon after reheating. ### Notes - Reserve uncooked Brussels sprout centers for a separate roast or shred them into a sauté. --- 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.