Put the lemon zest and juice, garlic, tarragon
and olive oil in a shallow, non-metallic dish and
stir together. Season with salt and pepper, then
add the salmon fillets. Turn them to coat in the
mixture, rubbing it in to the fish well. Cover and
set aside for 10 mins.
Remove the salmon from the marinade and
wrap in foil, if barbecuing. Cook for 5-8 mins
over hot coals until just cooked through.
(Alternatively, heat the grill to high and put the
salmon fillets on a baking sheet. Grill for 7-10
mins, until just cooked through.) Serve with a
couscous and rocket salad.