Salad of Salmon & Zucchini
serves four
2 zucchini, cut into thin slices lengthways
a little vegetable oil
Sea salt
4x 6oz salmon fillets (optional skin left on)
8 cherry tomatoes cut in halves
1 cucumber, cut into thin match sticks
1 red pepper, seeds removed and cut into thin strips
1 green pepper, seeds removed and cut into thin strips
8 tablespoons salad dressing (see below)
4 handfuls of mixed salad leaves
1 lemon, cut into wedges
method:
1. Heat a frying pan until really hot, pour a small amount of oil into the pan and add the zucchini slices in a single layer. Cook for about 3 minutes on each side. When cooked transfer to a large bowl and season with salt, allowing them to cool.
2. Pour the remaining oil into the hot pan and place the salmon fillets skins side down, cook until crispy, about 4 minutes, then turn over and finish cooking. Remove each portion of salmon from the pan and place on dish paper to cool.
3. Add the remaining vegetables and herbs to the bowl with the zucchini and pour over half the dressing. Then divide the salad between four plates. Top each salad with a portion of salmon, and drizzle the rest of the dressing around the plate. Garnish with a lemon wedge.
basil dressing
6floz extra virgin olive oil
2floz white wine vinegar
sea salt & freshly ground black pepper
1 clove of garlic, crushed
handful of basil leaves
method:
Liquidize all the ingredients together and store in a thigh fitting lid container until needed.
