The BBC Good Food logo
Warm salad of chargrilled courgettes & salmon

Warm salad of chargrilled courgettes & salmon

By
A star rating of 4.2 out of 5.21 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Nutrition:
HighlightNutrientUnit
kcal635
fat55g
saturates9g
carbs5g
sugars0g
fibre1g
protein31g
low insalt0.27g
Advertisement

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

Method

  • 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.21 ratings
Advertisement
Advertisement
Advertisement

Sponsored content