Warm Salad of Chargrilled Courgettes and Salmon
Herb-marinated baby courgettes and salmon strips seared on a griddle, served over herb salad with a tarragon and mustard dressing.
- Total
- 30 min
- Serves
- 2
From BBC Good Food
Ingredients
- 4 tbsp fruity olive oil
- 1 lemon, juiced
- 2 tsp dried herbes de Provence
- 1 clove garlic, crushed
- 8 baby courgettes, about 200 g, each halved lengthways
- 2 skinless salmon fillets, about 280 g in total, each cut into 3 strips
- salt, to taste
- black pepper, to taste
- 85 g herb salad, to serve
For the dressing
- 3 tbsp fruity olive oil
- 1 tbsp lemon juice
- 1 tsp grainy mustard
- 2 tbsp fresh tarragon, chopped
Method
- Make the dressing: put the oil, lemon juice, mustard and tarragon in a jug or screw-top jar, season to taste, and whisk or shake to mix. Set aside.
- In a bowl, mix the olive oil, lemon juice, herbes de Provence and garlic with salt and pepper to taste. Toss the courgette halves in this marinade until thoroughly coated.
- Heat a ridged griddle pan until very hot but not smoking. A good non-stick frying pan works too, but won't give the dark stripes. Sear the courgettes in batches for 2–3 minutes on each side, until just softened and striped. Set aside.
- Toss the salmon strips in the marinade left in the bowl, then griddle for 1–2 minutes on each side, until just cooked through.
- Divide the salad leaves between two plates and lay the courgettes and salmon on top. Whisk the dressing again, drizzle it over everything and serve at once.