Crispy salmon recipe


This easy to prepare salad is ideal for a hearty lunch or a light dinner. 

Preparation time: 15 minutes

Cooking time: 10 minutes

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Serves: 4 people

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  1. Preheat and clean the barbecue to medium heat.
  2. In a bowl, place the salmon fillets, soy sauce, mirin and grated ginger and olive oil. Leave to marinate for 15 - 20 minutes.
  3. Place the courgette ribbons and peas in a bowl and drizzle with a little olive oil and lemon zest. 
  4. 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.
  5. 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.
  6. Remove from the barbecue and serve immediately on a bed of courgette salad and a drizzle with some sesame oil. 

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