Warm Salad And Char Grilled Courgettes And Salmon Recipe
Ingredients
| Olive oil | 7 Tablespoon | |
| Juice 1 lemon, plus 1 tbsp more | ||
| 1 tsp wholegrain mustard | ||
| Chopped | 2 Tablespoon | |
| Herbes de provence | 2 Teaspoon, dried | |
| Garlic | 1 Clove (5gm), crushed | |
| 8 baby courgettes, each cut in half lengthways | ||
| 2 skinless, boneless salmon fillets, each cut into 3 strips | ||
| 85 g bag of herb salad | ||
Directions
GETTING READY
1. To prepare the dressing, combine 3 tablespoons of the olive oil, 1 tablespoon of lemon juice, mustard, tarragon and seasoning into a bowl or a screw-topped jar.
2. Whisk or shake to blend ingredients. Set aside.
3. In another bowl, whisk remaining 4 tbsp olive oil lemon juice, remaining herbs and garlic.
4. Add the courgette halves and toss to coat with marinade.
MAKING
5. Heat a coal or electric barbecue.
6. Drain the courgettes and reserve the marinade
7. Arrange the courgettes on a lightly greased rack and grill for 8 minutes until tender-crisp.
8. Remove on a plate and set aside.
9. Glaze the salmon with the reserved marinade
10. Place them on a piece of foil on the barbecue for 10 minutes, turning occasionally, until flaky.
11. Break into large chunks
SERVING
12. In a bowl, toss salad, courgettes and salmon.
13. Re-whisk the dressing and drizzle over salad
14. Lightly toss.
TIPS
Use a hot griddle pan or non-stick frying pan to cook courgettes in batches for 2-3 minutes on each side and cook salmon for 2 minutes on each side.
1. To prepare the dressing, combine 3 tablespoons of the olive oil, 1 tablespoon of lemon juice, mustard, tarragon and seasoning into a bowl or a screw-topped jar.
2. Whisk or shake to blend ingredients. Set aside.
3. In another bowl, whisk remaining 4 tbsp olive oil lemon juice, remaining herbs and garlic.
4. Add the courgette halves and toss to coat with marinade.
MAKING
5. Heat a coal or electric barbecue.
6. Drain the courgettes and reserve the marinade
7. Arrange the courgettes on a lightly greased rack and grill for 8 minutes until tender-crisp.
8. Remove on a plate and set aside.
9. Glaze the salmon with the reserved marinade
10. Place them on a piece of foil on the barbecue for 10 minutes, turning occasionally, until flaky.
11. Break into large chunks
SERVING
12. In a bowl, toss salad, courgettes and salmon.
13. Re-whisk the dressing and drizzle over salad
14. Lightly toss.
TIPS
Use a hot griddle pan or non-stick frying pan to cook courgettes in batches for 2-3 minutes on each side and cook salmon for 2 minutes on each side.
Chef
