Salmon with chargrilled courgettes & Thai-inspired sauce

Name: Salmon with chargrilled courgettes & Thai-inspired sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Waitrose Duchy Organic Courgettes, cut on the diagonal into 1cm-thick slices; 3 tbsp olive oil; ½ tsp fine salt; 260 g packs Scottish salmon fillets (skin on); Steamed rice, to serve; 1 lime, cut into wedges, to serve

Chunky charred courgettes soak up all the sweet, sour and salty flavours of this zingy tomato sauce, similar to Thai nam prik. Use tofu instead of the salmon and unwaxed limes to make the dish vegan, if you prefer. Recipe by Tara Wigley.

5 out of 5 stars(2) Rate this recipe

HealthyHigh in omega 3

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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500g Waitrose Duchy Organic Courgettes, cut on the diagonal into 1cm-thick slices
3 tbsp olive oil
½ tsp fine salt
2 x 260g packs Scottish salmon fillets (skin on)
Steamed rice, to serve
1 lime, cut into wedges, to serve

Tomato sauce

15g ginger, peeled and chopped
1 clove/s garlic, finely chopped
1 tbsp light soy sauce
½ tsp chilli flakes
1 lime, juice
1½ tbsp light brown soft sugar
50g cherry tomatoes
1 tsp vegetable oil
¼ tsp fine salt

Salmon sauce

2 tbsp light soy sauce
1 tbsp light brown soft sugar
1 clove/s garlic, crushed
5g ginger, peeled and finely grated
½ tsp chilli flakes

Put all the ingredients for the tomato sauce in the small bowl of a food processor. Pulse a few times to break everything up but not turn it to mush; set aside.
In a large bowl, mix the courgettes with 2 tbsp oil, the salt and some ground black pepper. Put a griddle pan over a high heat and, once smoking hot, add the courgettes. Grill for 4-5 minutes, turning halfway, until charred on both sides. Transfer to a plate, spoon over the tomato sauce and set aside to cool a little.
Meanwhile, put all the ingredients for the salmon sauce in a small bowl, mix and set aside. Heat the remaining 1 tbsp oil in a large, lidded frying pan. Once hot, season the salmon and add it to the pan, skin-side down. Cook for 5 minutes, turning to sear all sides and crisp up the skin. Reduce the heat to medium, pour over the sauce, cover with a lid and simmer for 5-8 minutes, swirling the pan once or twice to coat, until the salmon is cooked through and opaque. Serve alongside the courgettes with rice and lime wedges for squeezing.

And to drink...

Les Filets Piquepoul Terret IGP Côtes de Thau, France. With aromas of grapefruit and citrus fruit plus a crisp finish, this pairs perfectly with fish.

Typical values per serving when made using specific products in recipe