INGREDIENTS
4 tbsp fruity olive oil
juice of 1 lemon
2 tsp dried herbes de Provence
1 garlic clove, crushed 2 large courgettes
2 pieces of the skinless whole side salmon (total weight about 280g/10oz)
85g bag herb, to serve
For the dressing: 3 tbsp fruity olive oil
1 tbsp lemon juice
1 tsp grainy mustard
2 tbsp chopped fresh tarragon
INSTRUCTIONS
Make the dressing. Measure the ingredients into a jug or screw topped 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 cour- gette 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. Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside. Put the 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, lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything.
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