- zest and juice 1 large lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 garlic clove, finely chopped
- ½ 20g pack fresh tarragon, finely chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 x 150g boneless salmon fillets
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
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.