Warm salad of chargrilled courgettes & salmon

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• Lynsey

  27 April 2008

  Lynsey rated this recipe

  

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• Belkey

  12 May 2008

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• hellsk

  26 June 2008

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• Rebeccah

  08 April 2009

  Rebeccah commented on this recipe

  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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• spela

  19 April 2009

  spela rated and commented on this recipe

  

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

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• Amelie

  23 June 2009

  Amelie rated this recipe

  

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• chelle

  27 September 2010

  chelle rated and commented on this recipe

  

  Tasty, zingy and flavoursome. I couldn't find fruity olive oil so used garlic infused oil instead.

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• Re Morrill

  07 July 2011

  Re Morrill rated and commented on this recipe

  

  Tasty, easy and healthy, what more could you want???

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• Janet

  14 July 2011

  Janet rated and commented on this recipe

  

  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.

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• Rosie

  13 September 2011

  Rosie commented on this recipe

  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!

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• Rosie

  13 September 2011

  Rosie rated and commented on this recipe

  

  Is it me, or is really easy to forget to rate...?

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• Despina

  24 March 2012

  Despina rated and commented on this recipe

  

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

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• deakincaro

  22 April 2012

  deakincaro rated and commented on this recipe

  

  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!

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• Willowtree

  24 June 2012

  Willowtree rated and commented on this recipe

  

  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.

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• KatyCooks

  04 November 2012

  KatyCooks commented on this recipe

  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.

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• KatyCooks

  04 November 2012

  KatyCooks rated and commented on this recipe

  

  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.

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• nbaeteman

  14 November 2012

  nbaeteman rated this recipe

  

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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

FOR THE DRESSING

• 3 tbsp fruity olive oil
• 1 tbsp lemon juice
• 1 tsp grainy mustard
• 2 tbsp chopped fresh tarragon

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Difficulty and servings

Easily doubled

Preparation and cooking times

Ready in 20 - 30 minutes

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

FOR THE DRESSING

• 3 tbsp fruity olive oil
• 1 tbsp lemon juice
• 1 tsp grainy mustard
• 2 tbsp chopped fresh tarragon

635 kcalories, protein 31g, carbohydrate 5g, fat 55 g, saturated fat 9g, fibre 1g, salt 0.27 g

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