Jono & Jules do food & wine

Brighter nights means barbecues in our house. This is a quick and easy option for those golden opportunities.

Wine Suggeston: In our fridge was Les Dissidents Cassandre, a Rolle (aka Vermentino) made by Maison Ventenac in Cabardes. A wine made for food with a nutty, salty texture backing up melon and citrus fruits. Elegant and sophisticated, if a little awkward at times, this is always interesting and it really comes alive wth food like this.

Salmon on the bbq with fennel and dill – serves 4

• 4 salmon fillets, skin-on
• 1 tsp dill seeds
• 2 tsp fennel seeds, roughly crushed
• 1 lemon, zested and juiced
• 2 tbsp extra virgin olive oil
• a handful of dill, roughly chopped

FOR THE CRÈME FRAÎCHE WITH HERBS:

• 300ml crème fraîche
• finely grated zest of 1 lemon
• juice of ½ lemon
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard
• 2 tbsp chopped chives
• 2 tbsp finely chopped dill

TO SERVE:

• 1kg new or baby potatoes, steamed until tender
• watercress
• lemon wedges

Get your barbecue on for direct cooking.

Season the salmon with salt and pepper and sprinkle with the dill seeds and crushed fennel seeds. Trickle over the lemon juice and drizzle with the extra virgin olive oil, coating on both sides. Sprinkle over the lemon zest and choped dill, then leave to marinate in the fridge for 30 minutes.

Meanwhile, mix all the ingredients for the crème fraîche together in a bowl and season with salt and pepper to taste.

When you’re ready to cook, place the salmon skin side down on a hot barbecue, and cook for 3-4 minutes or until the skin is crispy. Flip the fillets over and cook for another 2-3 minutes or until the fish is just cooked through.

Leave the fish to rest for a couple of minutes. Meanwhile, toss the potatoes with half of the crème fraîche mixture.

Transfer the salmon to plates and serve alongside the potatoes, a good dollop of the crème fraîche, a handful of watercress and a lemon wedge for squeezing over.

(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury:Absolute, 2025.)