Jamie at Home
By Jamie Oliver
Sprinkled with fresh chilli & fennel tops
About the recipe
When barbecued salmon skin is all smoky and crispy like this, it's as good as pork crackling.
Recipe From
1 x 1.5kg side of salmon, scaled, pin-boned, from sustainable sources
1 lemon
1 bunch of fresh herby fennel tops or basil (30g), leaves picked and finely chopped
olive oil
1 cucumber, peeled lengthwise at intervals
300ml fat free natural yoghurt
1 fresh red chilli, deseeded and finely chopped
½ a bunch of fresh mint or oregano (15g), leaves picked and chopped
extra virgin olive oil
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