# Tandoori-Style King Salmon Collars with Savory Rhubarb Compote, Garam Masala Sweet Potato Fries & Turmeric-Cumin Cauliflower Rice > Rich king salmon collars take beautifully to a tangy, turmeric-gold marinade and a hot broiler that blisters the skin and edges. Savory rhubarb compote cuts through the richness, while garam masala sweet potato fries and cumin-scented cauliflower rice catch the juices. Finish generously with cilantro for a bright late-spring plate. - URL: https://www.chezjk.com/recipes/tandoori-style-king-salmon-collar-with-savory-rhubarb-compote-garam-masala-sweet - Author: Jonathan Katzman - Cooked and photographed: 2022-05-24 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Tandoori-Style King Salmon Collars with Savory Rhubarb Compote, Garam Masala Sweet Potato Fries & Turmeric-Cumin Cauliflower Rice](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Feb382f34a6de6bac.jpg) ## Tandoori-Style King Salmon Collars Collars have enough fat and connective tissue to stay succulent under high heat. A thin yogurt coating carries the spices and browns without burying the salmon's flavor. ### Ingredients - 4 large king salmon collars, about 3–4 lb total, cleaned and scaled - 3/4 cup plain whole-milk yogurt - 1 tbsp finely grated fresh ginger - 4 cloves garlic, finely grated - 1 tbsp lemon juice - 1 tbsp avocado oil, plus a little for the rack - 2 tsp ground turmeric - 2 tsp ground coriander - 1 tsp ground cumin - 1 tsp garam masala - 1 tsp Kashmiri chile powder - 1 1/2 tsp fine sea salt - 1 cup roughly chopped cilantro leaves and tender stems, for finishing - 1 lemon, cut into wedges ### Instructions 1. Check the collars for loose scales, bone fragments, and any remaining gill tissue; remove these and pat the fish very dry. 2. Mix the yogurt, ginger, garlic, lemon juice, avocado oil, spices, and salt. Rub over the collars, working a little into the fleshy crevices. Cover and refrigerate for 1–4 hours. 3. Heat the oven to 425°F. Line a rimmed sheet pan with foil and set an oiled oven-safe rack over it. Arrange the collars in one layer, skin facing upward where practical, leaving only a thin coating of marinade on the fish. Discard excess marinade. 4. Roast for 15–22 minutes, depending on thickness, until the flesh is nearly cooked and the coating has set. 5. Switch to a high broiler with the fish about 6 inches from the element. Broil for 2–5 minutes, watching continuously, until the coating is browned and blistered. Check several thick fleshy areas without touching bone; cook to 145°F. 6. Rest for 3 minutes. Finish with the cilantro and serve with lemon wedges. ### Notes - Collars vary greatly in edible yield; choose substantial, meaty pieces rather than relying on count alone. - If parts of the collar darken before the thickest flesh cooks, shield those areas with small pieces of foil. ## Savory Rhubarb and Onion Compote Rhubarb supplies a sharp, fruity counterpoint to fatty salmon. Slowly softened onions round out the acidity while leaving the compote distinctly savory. ### Ingredients - 1 lb rhubarb stalks, trimmed and cut into 1-inch pieces; leaves discarded - 1 large yellow onion, cut into thick petals - 2 tbsp avocado oil - 1 tsp cumin seeds - 2 tsp finely grated fresh ginger - 1/4 tsp red chile flakes - 1 tbsp apple cider vinegar - 2 tsp honey, plus more to taste - 1/4 cup water - 1/2 tsp fine sea salt, plus more to taste ### Instructions 1. Heat the avocado oil in a wide saucepan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. 2. Add the onion and salt. Cook for 10–12 minutes, stirring occasionally, until soft and lightly golden at the edges rather than deeply caramelized. 3. Stir in the ginger and chile flakes for 30 seconds. Add the rhubarb, vinegar, honey, and water. 4. Cover and simmer gently for 5 minutes, then uncover and cook for 8–12 minutes, folding occasionally, until some rhubarb has collapsed into a sauce while a few pieces and onion petals remain intact. 5. Taste warm. Add a little more honey only if aggressively sour, and adjust the salt. Reduce briefly if watery; loosen with a spoonful of water if too thick. ### Notes - Aim for a spoonable, chunky compote rather than a sweet jam. It can be served warm or at room temperature. ## Garam Masala Sweet Potato Fries A hot, uncrowded tray gives the sweet potatoes browned edges and creamy centers. Adding most of the garam masala near the end preserves its aroma and limits scorching. ### Ingredients - 2 lb orange-fleshed sweet potatoes, scrubbed - 2 tbsp avocado oil, divided - 2 tsp garam masala - 1/2 tsp ground cumin - 3/4 tsp fine sea salt - 1/4 tsp ground black pepper ### Instructions 1. Heat the oven to 425°F. Cut the sweet potatoes lengthwise into roughly 1/2-inch-thick fries or slender wedges; dry thoroughly. 2. Toss with 1 1/2 tablespoons avocado oil, the cumin, salt, and pepper. Spread over one large or two smaller metal sheet pans with space between pieces. 3. Roast for 20 minutes, then turn the pieces. Roast for another 10–15 minutes until tender inside and browned along the edges. 4. Mix the remaining 1/2 tablespoon oil with the garam masala. Toss gently with the fries and return to the oven for 3–5 minutes, watching the pointed ends closely. 5. Taste for salt and serve promptly. ### Notes - These are deeply browned oven fries with soft centers, not uniformly crisp deep-fried potatoes. ## Turmeric-Cumin Cauliflower Rice Blooming cumin and turmeric in ghee distributes their flavor through the cauliflower. Brief, uncovered cooking keeps the rice fluffy rather than wet. ### Ingredients - 1 large head cauliflower, about 2 lb, trimmed - 2 tbsp ghee - 1 tsp cumin seeds - 1/2 tsp ground turmeric - 1/2 tsp fine sea salt, plus more to taste - 2 tsp lemon juice ### Instructions 1. Cut the cauliflower into florets and pulse in a food processor in batches until the pieces resemble rice. Stop before they become fine crumbs. 2. Heat the ghee in a large skillet over medium heat. Add the cumin seeds and cook for 30–45 seconds until fragrant. Stir in the turmeric for about 10 seconds. 3. Increase the heat to medium-high and add the cauliflower and salt. Cook uncovered for 7–10 minutes, stirring regularly, until hot and just tender, with no pooled moisture. Use two batches if the pan is crowded. 4. Remove from the heat, stir in the lemon juice, and adjust the salt. ### Notes - Do not cover the pan; trapped steam makes cauliflower rice soft and watery. ## Overall Timing / Workflow The compote tolerates holding, while the fries, fish, and cauliflower are best finished close together. Starting the fries first makes a shared oven practical. ### Instructions 1. 1–4 hours ahead: Clean and marinate the salmon collars. 2. 0:00 - Heat the oven to 425°F. Cut and season the sweet potatoes, then begin roasting them. 3. 0:10 - Start the rhubarb compote. Rice the cauliflower and prepare the cilantro and lemon. 4. 0:20 - Turn the fries. Put the salmon on a separate rack-lined tray in the oven, allowing plenty of room for hot air to circulate. 5. 0:35 - Finish the compote and hold warm. Toss the fries with their garam masala oil and return them to the oven. Start cooking the cauliflower rice. 6. 0:40–0:50 - Remove the fries when browned and tender. Check the salmon, then broil it once nearly cooked; move any other trays out of the oven before broiling. 7. Finish the cauliflower rice while the salmon rests, then plate immediately. Allow extra roasting time if the oven is crowded or the collars are especially thick. ## Plating Keeping the compote and fries beside the fish preserves their distinct textures. A shallow bed of cauliflower rice catches the salmon's spiced juices. ### Instructions 1. Spoon the turmeric-cumin cauliflower rice onto four broad plates. 2. Set a salmon collar partly over each mound, leaving the browned skin and fleshy sections visible. 3. Arrange the fries to one side and add a generous spoonful of rhubarb compote beside the fish rather than over its blistered surface. 4. Scatter the reserved cilantro generously across the salmon and rice. Serve lemon wedges alongside and provide a small bowl for bones. ## Leftover Path Removing the fish from the bones makes leftovers easy to use without overcooking. Separate storage keeps the compote from softening the fries. ### Instructions 1. Within 2 hours of cooking, pick any remaining salmon from the collars, checking carefully for bones. Refrigerate the fish, compote, fries, and cauliflower rice in separate shallow containers. 2. Use the salmon and cauliflower rice within 3 days, and the compote and fries within 4 days. 3. Re-crisp the fries in a 425°F oven for 8–12 minutes. Reheat the cauliflower rice in a skillet and the compote in a small saucepan, adding a splash of water as needed. 4. For hot leftovers, gently reheat the salmon covered with a splash of water until it reaches 165°F. Alternatively, serve it cold with the compote, warm cauliflower rice, cilantro, and lemon. --- 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.