Recipe courtesy of Daniel Bonanno

Hamachi Collar with Fennel Apple Salad

  • Level: Easy
  • Total: 12 hr 50 min (includes marinating time)
  • Active: 40 min
  • Yield: 6 servings
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1/2 cup brown sugar 

1 cup tomato puree 

1/4 cup Aleppo pepper flakes

3 tablespoons champagne vinegar 

1 tablespoon minced garlic 

1 tablespoon fresh thyme 

6 hamachi collars 

1 apple

1 bulb fennel

1 cup skin-on almonds 

2 tablespoons extra-virgin olive oil, plus more for sauteing

1 grapefruit, rind removed, segmented 

1 lemon, rind removed, segmented 

1 orange, rind removed, segmented  

1/4 cup finely chopped fresh chives 

Salt and freshly ground black pepper


Special equipment:
  1. Make the marinade by whisking the brown sugar into the tomato puree in a bowl until dissolved. Stir in the pepper flakes, vinegar, garlic and thyme. Wash the collars under cool tap water and dry off with paper towels. Place the collars in a baking dish and cover with the marinade. Refrigerate overnight.
  2. Preheat the oven to 350 degrees F.
  3. Slice the apple and fennel thinly on a mandolin, and then place the slices in water for a couple of minutes to preserve freshness.
  4. Place the almonds on a small baking sheet and bake for 10 minutes. Let cool, then chop.
  5. Heat a medium saute pan with a little bit of oil and sear each hamachi collar until golden brown. Transfer to a baking sheet and finish cooking in the oven, 10 to 12 minutes.
  6. Carefully mix the apple, fennel, grapefruit, lemon and oranges in a bowl with the olive oil and chives. Add salt and black pepper to taste.
  7. To serve, place the salad in the center of 6 plates. Put 1 collar skin-side down on top and garnish with the toasted almonds.