nice salad.

Now to introduce flavor

I'm going to give mister fish his best friend fennel. Fennel seeds, okay if you've never

bought this before

just have a look in the supermarkets it's all there

one little tablespoon of fennel seeds in there works with all chicken, pork and

fish

brilliantly.

A good pinch of salt and a good pinch of pepper just give it

a really good bash up.

Drizzle that salmon with some olive oil

then sprinkle that with half of the fennel, salt and pepper mixture.

We'll do exactly the same on the other side.

Now the other thing is, loads of people hate salmon skin. I'm gonna show you how

you can make people love it with a passion. And it's exactly the same as

roasting a bit of pork, it's about crackling really

crispy crackling. I've got some new potatoes

that have been boiled.

I'm just gonna drain these little fellows,

as you do.

That's why I like cooking outside. Just going to cut them into like halves

quarters

basically rough and ready is what we're looking for. They're already boiled but I'm looking for

I want to kind of put another element in them with the fish

so

with these potatoes here,

little sea salt,

olive oil again,

some lemon juice

and then your salmon

can go skin side up

right in the middle.

I'm going to do a nice fresh salad, three parts

extra virgin olive oil

to one part acid.

We're then going to hit it

with lemon, of course,

salt and pepper

and then herbs. Let's be really confident about herbs

We've got mint here and dill. Chop up those herbs like that

and then straight into that dressing

I'm going to use a few bits and pieces that you might not have used in supermarkets before.

Red and green chicory here. So we cut in half first

And then from this top half

you can just click

these lovely kind of crunchy

cuppy like

salad leaves.

So the same with the red one

trim up the base.

Then we're going to finely sliced those

again we'll move that over to here.

Cucumber,

throw that in.

A few radishes.

And if you want to kind of give the salad a bit of a hum just literally

smoe spring onions or a little red onion

is lovely.

Another veg I am using is fennel. Either grate it, or finely slice it.

A touch more salt

I'll dress that at the very last minute, ok that's what you want there. Let's come back to

this. There you go.

Well i know that we've achieved a beautiful crispy skin

and also I can try and pull that off

Just use a knife.

That is what i'm talking about; people will fight about that.

A little bit of salt,

back in the oven.

Crackling, this is basically what we're talking about. Just let that sit for a minute

and then here

you can see if your salmon's cooked just by going to the thickest part which is

here

and is it flaking.

Have a look here.

I think so, perfectly cooked.

Right, let's go and get our skin

Now as that cools down

it will go like a big old

I'm going to put that there. Look you can see it's gone hard straight away. That

is what I'm talking about!!

Right, let's serve this dish up and stop talking rubbish.

Let's get our potatoes,

got beautiful

sort of baked potatoes but a bit of color on them

and then with the salmon

just break out into some big bits. Like that.

And then, just put that in the middle.

You can serve this hot,

you can serve this warm

and even cold, it doesn't matter and then any of that juice in the bottom

you can use as well.

It's all juice, only oil, lemon and lovely fish juices.

Just a few little bits

of, of lemon zest

some nice herbs

and then I love getting some sour cream or yogurt

a couple of little spoons here

Don't forget out.

Incredible, listen to this.

You know what I'm saying?

Right and just clank it up

and just put it over

also to go with it, at the very last minute dress that salad.

So there you go guys

Beautiful,

beautiful baked salmon, crispy skin,

baked potatoes, lovely crunchy salad.

Hope you enjoy it, lots of love.