This isn’t exactly a dish that is difficult to put together, but it tasted so delicious that I had to include it in my blog. The courgette salad is one of my favourite summer dishes, and I’d forgotten all about until I was stuck for something to cook the other night and saw the courgettes lying lonely at the bottom of my fridge. I’m also lucky enough to have fresh mint and rocket growing in my garden, so it really was a no-brainer.
Ingredients – serves 2
2 salmon fillets
4 tbsp. olive oil
2 tbsp. balsamic vinegar
1 garlic clove, crushed
Handful of fresh mint, chopped
2 large handfuls of rocket
Preheat the oven to 220C/425F/Gas Mark 7
- Mix the oil, balsamic vinegar, garlic clove and chopped mint in a large bowl. Finely slice the courgettes using a mandolin or potato peeler and add to the bowl, mixing well. Allow to marinate for at least 10 minutes.
- Rub the salmon fillets with a drizzle of olive oil and season both sides with salt and pepper. Put a piece of silver foil on a baking tray, place the salmon skin-side down on the top, and transfer to the oven. Salmon takes 8-12 minutes to cook, so check after 8 and if the flesh flakes away easily, it is ready. Leave to stand for 5 minutes.
- Add the rocket to the courgette salad, toss lightly and serve alongside the fish and a glass of crisp white wine.