WARM SALAD OF CHARGRILLED COURGETTES & SALMON

Warm salad of chargrilled courgettes & salmon image

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

Provided by Good Food team

Time 30m

Yield Easily doubled

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 635 calories, Fat 55 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.27 milligram of sodium