Warm Salad of Chargrilled Courgettes and Salmon

Name: Warm Salad of Chargrilled Courgettes and Salmon
Total time: 30 min
Yield: Easily doubled
Cuisine: british
Ingredients: 4 tbsp fruity olive oil; juice of 1 lemon; 2 tsp dried herbes de Provence; 1 garlic clove crushed; 8 baby courgettes (200g pack), each cut in half lengthways; 2 pieces of skinless salmon fillets (total weight about 280g/10oz), each cut into 3 strips; 85g bag herb salad to serve; 3 tbsp fruity olive oil; 1 tbsp lemon juice; 1 tsp grainy mustard; 2 tbsp chopped fresh tarragon

4.25 (23)

⏱ 30 mins 🍽 Easily doubled 🌶 british ✅ Easy 🏷 Main course

This British warm salad is an ideal choice for a light meal. Courgette halves are marinated and seared on a hot griddle to achieve dark stripes, then salmon strips are cooked in the same pan. The dish is assembled on a bed of fresh herb salad and finished with a zesty mustard and tarragon dressing. It is ready in about 30 minutes and the quantities can easily be doubled for more servings.

Ingredients

4 tbsp fruity olive oil
juice of 1 lemon
2 tsp dried herbes de Provence
1 garlic clove crushed
8 baby courgettes (200g pack), each cut in half lengthways
2 pieces of skinless salmon fillets (total weight about 280g/10oz), each cut into 3 strips
85g bag herb salad to serve
3 tbsp fruity olive oil
1 tbsp lemon juice
1 tsp grainy mustard
2 tbsp chopped fresh tarragon

Method

Prepare the dressing by combining its ingredients in a jug or jar, seasoning as required, then whisk or shake them together until mixed. Set this aside for later.
Combine the olive oil, lemon juice, dried herbs and crushed garlic in a bowl, seasoning with salt and pepper. Add the courgette halves and toss them until they are fully coated in the marinade.
Heat a ridged griddle pan until it is very hot but not smoking. a non-stick frying pan can be used but will not create dark stripes. Cook the courgettes in batches for 2-3 minutes on each side until they have softened slightly and show char marks, then set them aside.
Place the salmon strips into the bowl with the remaining marinade and toss to coat them. Chargrill the salmon on the hot pan for 1-2 minutes on each side until the fish is just cooked through.
To assemble, share the herb salad leaves between two plates and arrange the cooked courgettes and salmon on top. Give the prepared dressing a final whisk and drizzle it over the salad. Serve immediately while warm.

Nutrition (per serving)

Calories635 kcal

Fat55 g

Saturates9 g

Carbs5 g

Fibre1 g

Protein31 g

Sodium108 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish