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.
Maggie Pannell
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Ingredients
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
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- 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.
- 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.
- 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.
- 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.
- 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.
