Don't be scared: Salmon Heads and Beets with Miso Dressing

I don't know if you've heard, but some of the best meat on a fish is right behind the gills, called the "collar".  Equally good are the cheeks, which are, literally, the cheeks of the fish.  If you're cringing, then you're the other reason I love this dish: Because of most people's view of fish heads, you can get the best part of the fish for about a dollar a pound.  Enough talk; let's cook.

Start with the salad.  Roast some golden beets, let cool, and cut into wedges.  Save one raw beet, and slice thinly.




For the dressing, combine white miso paste, rice wine vinegar, olive oil, mirin, ginger, garlic, and a pinch of ground chili pepper (it's mainly miso and vinegar.  Add the other flavors to that as you see fit).


Wash and dry some watercress (shown: red watercress).


Toast some black sesame seeds (you can use regular, if you want).


We'll assemble that later.  Let's get started on the fish.  First, the dressing.  Combine: Soy Sauce, Fish Sauce, Mirin, Ginger, Garlic, Cilantro, Agave, Sriracha (or however you spell it), Sesame Oil, and Scallions.


Oh, some rice wine vinegar and lime juice, too.


Now, on to the fun stuff.  Look at that beautiful head!  Split it in two.  This may take some effort, and a butcher's knife.



Drizzle on some olive oil and salt, turn on your broiler, and broil about six inches away from the heating element, skin side down, for about six minutes.  Flip, and broil about five minutes more.


Meanwhile, prepare the salad by tossing the raw and cooked beets with a little bit of miso dressing, then plating with the watercress, more dressing drizzled over top, and the sesame seeds.


If you don't want your food staring at you while you eat it, flip it skin side down, and then spoon the soy sauce mixture over top.  You're not going to believe how good this tastes.


[NOTES IN RETROSPECT]
The raw beets have a very firm texture, and might do better as matchsticks rather than slices.  In addition, the miso dressing could have been a bit thinner.  Also, consider removing the gills, as they are inedible, and may add a slight funk to the meat around the jaw.