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

well Gauri is a whole wild salmon and

well Gauri is a whole wild salmon and I’ve had my guy Jay take the Phillips

I’ve had my guy Jay take the Phillips

I’ve had my guy Jay take the Phillips off the bone and removes all the pin

off the bone and removes all the pin

off the bone and removes all the pin bones so what I want to do is first of

bones so what I want to do is first of

bones so what I want to do is first of all get some string you want about five

all get some string you want about five

all get some string you want about five little limps like this you see why I

little limps like this you see why I

little limps like this you see why I need this in a minute let’s get this

need this in a minute let’s get this

need this in a minute let’s get this board seasoned a little bit of salt like

board seasoned a little bit of salt like

board seasoned a little bit of salt like this it’s just over the board and I know

this it’s just over the board and I know

this it’s just over the board and I know it looks a bit weird at the moment but

it looks a bit weird at the moment but

it looks a bit weird at the moment but it’s going to stick to that fish skin a

it’s going to stick to that fish skin a

it’s going to stick to that fish skin a little bit of pepper a little bit of

little bit of pepper a little bit of

little bit of pepper a little bit of olive oil just along there like that and

olive oil just along there like that and

olive oil just along there like that and I’ve got this lovely salmon Phillip

I’ve got this lovely salmon Phillip

I’ve got this lovely salmon Phillip right and the scales have come off for

right and the scales have come off for

right and the scales have come off for that salmon where this flesh is exposed

that salmon where this flesh is exposed

that salmon where this flesh is exposed get a bit of salt on there a bit more

get a bit of salt on there a bit more

get a bit of salt on there a bit more pepper little bit of lemon zest

pepper little bit of lemon zest

pepper little bit of lemon zest absolutely gorgeous there you go hello

so salmon Phillip salt and pepper bitter

so salmon Phillip salt and pepper bitter lemon zest and then I’ve got some nice

lemon zest and then I’ve got some nice

lemon zest and then I’ve got some nice herbs I’ve got some marjoram I’ve just

herbs I’ve got some marjoram I’ve just

herbs I’ve got some marjoram I’ve just ripped up it’s gonna be gorgeous right

ripped up it’s gonna be gorgeous right

ripped up it’s gonna be gorgeous right I’ve got some nice olives I’ve taken the

I’ve got some nice olives I’ve taken the

I’ve got some nice olives I’ve taken the old pips out and I’m just gonna put them

old pips out and I’m just gonna put them

old pips out and I’m just gonna put them in the middle bit of lemon zest all

in the middle bit of lemon zest all

in the middle bit of lemon zest all right here we go yeah now the reason

right here we go yeah now the reason

right here we go yeah now the reason I’ve tired out about this is two reasons

I’ve tired out about this is two reasons

I’ve tired out about this is two reasons right well you would think I’d tidy up

right well you would think I’d tidy up

right well you would think I’d tidy up for power form I’ve got a problem with

for power form I’ve got a problem with

for power form I’ve got a problem with tying things up hold the flavouring and

tying things up hold the flavouring and

tying things up hold the flavouring and also you’re making the salmon the same

also you’re making the salmon the same

also you’re making the salmon the same thickness so when it cooks it cooks

thickness so when it cooks it cooks

thickness so when it cooks it cooks evenly and you won’t have a little rub

evenly and you won’t have a little rub

evenly and you won’t have a little rub it in a little sort of like overcooked

it in a little sort of like overcooked

it in a little sort of like overcooked bit so we cut all these off and get all

bit so we cut all these off and get all

bit so we cut all these off and get all these herbs getting over the top right

these herbs getting over the top right

these herbs getting over the top right now these lemons that we’ve grated

now these lemons that we’ve grated

now these lemons that we’ve grated floormat just lay them on the top now

floormat just lay them on the top now

floormat just lay them on the top now when they cook

when they cook

when they cook they’ll go crisp the sugar in the lemons

they’ll go crisp the sugar in the lemons

they’ll go crisp the sugar in the lemons will sweeten it will go nice and jammy

will sweeten it will go nice and jammy

will sweeten it will go nice and jammy really really tasty and and they’ll be

really really tasty and and they’ll be

really really tasty and and they’ll be really edible but more point they’ll

really edible but more point they’ll

really edible but more point they’ll write sort of bleed really nice lemon

write sort of bleed really nice lemon

write sort of bleed really nice lemon juice which will make a lovely little

juice which will make a lovely little

juice which will make a lovely little sauce with the olive oil in the bottom

sauce with the olive oil in the bottom

sauce with the olive oil in the bottom of the tray

of the tray

of the tray and I’m gonna make I’m gonna make sure

and I’m gonna make I’m gonna make sure

and I’m gonna make I’m gonna make sure that you get this working a little bit

that you get this working a little bit

that you get this working a little bit of parsley olive oil just rip it over

of parsley olive oil just rip it over

of parsley olive oil just rip it over wash it wash it in the oven