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Warm salad of chargrilled courgettes & salmon

Warm salad of chargrilled courgettes & salmon

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(14 ratings)

Ready in 20 - 30 minutes

Easy

Easily doubled
A warm salad with crisp green leaves to serve on a balmy August evening

Nutrition and extra info

  • Easily doubled

Nutrition

  • kcalories635
  • fat55g
  • saturates9g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein31g
  • salt0.27g
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Ingredients

  • 4 tbsp fruity olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice of 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp dried herbes de Provence
  • 1 garlic clove, crushed
  • 8 baby courgettes (200g pack), each cut in half lengthways

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 pieces of skinless salmon fillet (total weight about 280g/10oz), each cut into 3 strips
  • 85g bag herb salad, to serve

For the dressing

  • 3 tbsp fruity olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp lemon juice
  • 1 tsp grainy mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2 tbsp chopped fresh tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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Method

  1. Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside.

  2. Now mix the olive oil, lemon juice, herbs and garlic in a bowl with salt and pepper to taste. Toss the courgette halves in this marinade until they’re thoroughly coated.

  3. Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won’t get attractive dark stripes). Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside.

  4. Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through.

  5. To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.

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Comments, questions and tips

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Comments (12)

katycooks's picture
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Well, I take it all back! I followed the quantities exactly as stated, and although there was a lot of the marinade left over, the meal itself was not oily. The garlic didn't seem to come through at all strongly which is a shame, but the tarragon was a delicious flavour in the dressing. Overall, a very simple, quick and tasty meal. (The only thing I changed was that, like another poster, I added some new potatoes to make it more of a meal than a salad). I would certainly make this again. Oh and it's definitely worth using a griddle pan as the stripes are very attractive on the salmon and courgettes.

katycooks's picture
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A total of 7 tablespoons of olive oil for what appears to be a serving for 2 people? (Since it doesn't say). I'm no health freak, but I think there is something wrong here. I am making this later (for 2) and will report back. Given what others have said I suspect the recipe needs to be corrected.

willow_tree's picture
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This was delicious - I will definitely try this method of cooking salmon again. Both the courgettes and the salmon needed far longer to cook than the times stated here though, perhaps because I reduced the amount of oil in the recipe. Needs some bread or new potatoes to make a main meal though.

deakincaro's picture
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Excellent salad for spring/summer. I substituted a large courgette for the baby courgettes and added a few baby potatoes which to make it more of a substantial Sunday lunch. Will definitely make this again!

despinamina's picture
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I followed the instructions word for word but I found this whole dish way too oily. Will not be making it again

rosieadams30's picture
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Is it me, or is really easy to forget to rate...?

rosieadams30's picture
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Just made this and thought it was delicious! Only made it for one so halved the measurements and it worked out fine. Will definitely be making this again - yum, yum!

janbomyers's picture
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I made this as a quick lunch, so baked the salmon and courgettes in the marinade (separately), and used fresh oregano instead of the tarragon and herbes de provence.

irenemorrill's picture
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Tasty, easy and healthy, what more could you want???

michelle-30's picture
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Tasty, zingy and flavoursome. I couldn't find fruity olive oil so used garlic infused oil instead.

mimithecat's picture
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did't use the dressing on salad (used another one) but everything else was perfect, will make again!

rebeccah's picture

This dish was so yummy, we used the George Forman grill and everything came out perfectly (with lovely lines), we used smoked salmon fillets as we the supermarket had run out of normal salmon but the slightly smoked flavour added to the dish. We also grilled bell peppers, halved, and these came out well and worked with the other ingredients.

Great, filling supper - highly recommended.

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