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.
*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.