Jamie Oliver: Jamie’s Byte-Sized Recipes – baked salmon fillets with herbs

well Gauri is a whole wild salmon and
I’ve had my guy Jay take the Phillips
off the bone and removes all the pin
bones so what I want to do is first of
all get some string you want about five
little limps like this you see why I
need this in a minute let’s get this
board seasoned a little bit of salt like
this it’s just over the board and I know
it looks a bit weird at the moment but
it’s going to stick to that fish skin a
little bit of pepper a little bit of
olive oil just along there like that and
I’ve got this lovely salmon Phillip
right and the scales have come off for
that salmon where this flesh is exposed
get a bit of salt on there a bit more
pepper little bit of lemon zest
absolutely gorgeous there you go hello
so salmon Phillip salt and pepper bitter
lemon zest and then I’ve got some nice
herbs I’ve got some marjoram I’ve just
ripped up it’s gonna be gorgeous right
I’ve got some nice olives I’ve taken the
old pips out and I’m just gonna put them
in the middle bit of lemon zest all
right here we go yeah now the reason
I’ve tired out about this is two reasons
right well you would think I’d tidy up
for power form I’ve got a problem with
tying things up hold the flavouring and
also you’re making the salmon the same
thickness so when it cooks it cooks
evenly and you won’t have a little rub
it in a little sort of like overcooked
bit so we cut all these off and get all
these herbs getting over the top right
now these lemons that we’ve grated
floormat just lay them on the top now
when they cook
they’ll go crisp the sugar in the lemons
will sweeten it will go nice and jammy
really really tasty and and they’ll be
really edible but more point they’ll
write sort of bleed really nice lemon
juice which will make a lovely little
sauce with the olive oil in the bottom
of the tray
and I’m gonna make I’m gonna make sure
that you get this working a little bit
of parsley olive oil just rip it over
wash it wash it in the oven