Oops, early forgot

  This was written before I went for my Sunday ride, which is fortunate because I had a long tiring day today and don't have any energy for anything but gibberish. Then I almost went to bed without sending this. Anyway, enjoy...

  As long as you've been slathered in sun lotion in a style reminiscent of an unleashed eight year old garnishing their ice cream with chocolate sauce, it's safe to suggest that cooking and eating outdoors this weekend is not just recommended, but mandatory. And if I get wind that your BBQ is still stuck at the back of your shed, covered in dust and rust, you're in big trouble.

  For today's lunch, as you can see below, I heaped on a big pile of vegetables including my new favourite BBQ ingredient, broccoli stalks. At the end, I turned down the heat and put on a couple of fillets of wild sock-eye salmon, skin side down. Then something happened by accident that simply has to be shared.

  As delicious (and healthy if it's wild) as fish skin is, it can be a tricky component to wrangle on a BBQ as it is so fragile. The usual awkwardness was unfolding with the skin stuck to the BBQ grill, when my thin implement slid between it and the flesh. suddenly a new world opened in front of me.

  Instead of trying to delicately unstick the skin, I easily lifted the flesh, flipped it over and put it back onto the enticing looking crispy skin, which, I realised, had the advantage of protecting the fish from the harshness of the heat. The result was a delicately cooked and moist piece of salmon with some well crisped skin. I hope you realise this is more exciting than yesterday's cup of world result.

Kirk out

RevoltingFood.com