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Warm salad of chargrilled courgettes & salmon

Warm salad of chargrilled courgettes & salmon

A star rating of 4.2 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 20 - 30 minutes
  • Easy
  • Easily doubled

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

  • Easily doubled
low insalt0.27g


  • 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


  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2003

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A star rating of 4.2 out of 5.21 ratings

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