Tabbouleh salad
This classic and well-loved Middle-Eastern dish is perfect to serve with fish
Lemon-rubbed salmon
- Preparation and cooking time
- Prep:
- Cook:
- Plus 10 mins marinating
- Easy
- Serves 4
Skip to ingredients
- zest and juice 1 large lemon
- 1 garlic clovefinely chopped
- ½ pack fresh tarragonfinely chopped
- 2 tbsp olive oil
- 4 x boneless salmonfillets
Nutrition: per serving
- kcal322
- fat22g
- saturates4g
- carbs1g
- sugars0g
- fibre0g
- protein31g
- salt0.17glow
Method
step 1
Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish and stir together. Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. Cover and set aside for 10 mins.
step 2
Remove the salmon from the marinade and wrap in foil, if barbecuing. Cook for 5-8 mins over hot coals until just cooked through. (Alternatively, heat the grill to high and put the salmon fillets on a baking sheet. Grill for 7-10 mins, until just cooked through.) Serve with a couscous and rocket salad.
