(serves six)
1 large side of salmon (about 3 pounds)
2 tbsps olive oil
2 tbsps Fox Point Seasoning
With your clean hands, smear the salmon, skin side down, flesh side up, with olive oil, then sprinkle with Fox Point. Leave to reach room temperature before you slide the salmon onto a cookie sheet lined with aluminum foil (super easy cleanup). Bake at 425F (210C) for 25 minutes. SUBLIME.
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Avocado with Baked Egg and Cheese
(allow 1/2 avocado per person)
Cut avocado in half lengthwise, feeling with the knife for the pit and getting as close as possible. Twist avocado open and lay avocado half with pit in it on a cutting board. Carefully whack the pit with the knife, keeping hands away. Twist knife and pull pit out and discard.
Scoop out a hollow in the avocado with a spoon. Carefully tip in a raw egg and sprinkle the lot with grated Parmesan. Bake at 425F/220C for 15–20 minutes depending on how done you like your egg. Sprinkle with chives and serve either warm or at room temperature.
