Griddled salmon with sherry and walnut dressing

    40 min

    Fresh salmon is ideal for quick cooking on a griddle pan. Here it's served on a mixed leaf salad with grapefruit, walnuts and griddled courgette ribbons. Serve with warm, plain or olive ciabatta.

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    Serves: 4 

    • 4 tbsp olive oil
    • 2 tbsp walnut oil
    • finely grated zest and juice of 1 lemon
    • 3 tbsp medium sherry
    • 4 salmon fillets with skin, about 115g each
    • 2 courgettes, peeled into thin ribbons
    • 135g pack mixed salad leaves, such as rocket, lamb's lettuce, baby spinach or green oak leaf
    • 1 ruby grapefruit, peeled and cut into segments
    • 50g walnuts, roughly chopped
    • TO GARNISH sprigs of fresh flat-leaf parsley

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Mix together half the olive oil, the walnut oil, lemon zest and juice, and sherry in a shallow dish. Place the salmon fillets in the dish, turn to coat with the dressing, then cover and leave to marinate in the fridge overnight.
    2. Place the courgette ribbons in a large bowl, add the remaining oil and toss together. Set aside. Arrange the salad leaves on 4 serving plates, top with the grapefruit segments, then scatter the walnuts over the top. Set aside.
    3. Heat a cast-iron, ridged griddle over a high heat and cook the courgette ribbons (in 2 batches, if necessary) on the pan, for 4–5 minutes, turning frequently, to produce charred stripes on the surface. Remove from the pan, set aside and keep warm.
    4. Remove the salmon from the marinade and reserve the marinade. Reduce the heat to moderate and put the salmon, skin-side down first, on the pan and cook for 4–5 minutes on each side until cooked through and firm to the touch.
    5. Spoon some courgette ribbons onto each portion of salad and top each with a piece of salmon. Pour the marinade onto the griddle and let it bubble on a high heat for 1–2 minutes until reduced slightly. Pour over the salmon and serve immediately, garnished with sprigs of parsley.

    cook's tips

    *To make courgette ribbons, use a vegetable peeler to peel off thin ribbons, drawing the peeler along the length of the courgette until you are left with a slim centre core, which can be discarded. *If you don't have a griddle, cook both the courgette ribbons and the salmon under a pre-heated hot grill.

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