I have tried fish collars for the first time in Japan and I loved them! In the Japanese cuisine the collars are usually oven baked for half the cooking time and then grilled. The fish meat becomes super tender and juicy. Collars in Western cuisine are usually discarded while to us they are a delicacy. We have been lucky enough to find some fresh salmon collars and decided to oven bake them (as we still don't have a grill in our new apartment). We decided to keep it easy and season the fish with some fresh herbs and extra-virgin olive oil in order to taste the salmon in its entirety! We added also the ginger and the garlic following the Chinese method of using these ingredients to neutralize the "fishy" smell and taste.
- 500g Salmon Collars (for 2 people)
- 1-2 Gloves of Garlic
- Extra-virgin Olive Oil
- Freshly Ground Black Pepper
- Sea Salt
- Prepare a tray with baking paper and drizzle with a little bit of extra-virgin olive oil.
- Wash the salmon collars and put on the tray.
- Slice the garlic and the ginger and season the collars.
- Pour some extra-virgin olive oil, sprinkle some sea salt and freshly ground black pepper on top of the collars. Add some fresh chives.
- Cover the tray with foil to make sure that the collars remain juicy.
- Oven-bake for 20min at 400°F.