This easy to prepare salad is ideal for a hearty lunch or a light dinner.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4 people
1 - Lemon
1 - Red Chilli
2 - SuperValu Courgette
peeled into ribbons
3tbspSuperValu Fresh Coriander
1tspSuperValu Fresh Ginger
3tbspSuperValu Fresh Mint
4 - SuperValu Fresh Salmon Darnes
Preheat and clean the barbecue to medium heat.
In a bowl, place the salmon fillets, soy sauce, mirin and grated ginger and olive oil. Leave to marinate for 15 - 20 minutes.
Place the courgette ribbons and peas in a bowl and drizzle with a little olive oil and lemon zest.
Over high heat, in a large non-stick pan, place the courgette ribbons and peas. Cook for 2 minutes tossing the pan. Remove immediately from the heat and transfer into a bowl. Season with salt and pepper. Add the mint, coriander and chilli. Gently toss to combine.
Then, place the salmon, skin-side down, on a hot barbecue and cook for 2 - 3 minutes or until crisp. Turn and cook for a further 2 minutes for medium, or until cooked to your liking.
Remove from the barbecue and serve immediately on a bed of courgette salad and a drizzle with some sesame oil.