Parmesan Crusted Salmon

Judges

"Listen, it's simple and I'm not too sure how that tomato chutney and the whipped mash are gonna work. Let's hope it tastes a lot more exciting than it looks, shall we? How long did the salmon get cooked for?"

Matt: "Salmon cooked at 350 for a little over 15 minutes."

"Gotcha. And that's the bit there (pointing out the flabby skin) that I'm sort of frustrated about, knowing full well that you took such care and attention cooking it skin side down and getting that really crispy, and you've stuck it in the whip mash."

"I want to start by saying thank you for your service. And it does look like you know your way around food. There's no question about that. Salmon is this star of this dish right here, and you could tell right off the bat that it's overcooked when it starts to turn that white, as opposed to that lighter pink."

"You're disciplined. I can see it. Just the way you present yourself is so respectful. If that salmon was cooked four minutes less, I'd be putting the apron on you. I just ... Professionally, I can't. And it pains me because you're so close. "