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June’s kitchen at RHS Harlow Carr

This weekend Martin and I are back on the road with the Potting Shed Theatre cooking up some tasty treats in our mobile kitchen! We’re at RHS Harlow Carr which is looking magnificent, especially the streamside with its fantastic candelabra primulas and meconopsis.

We used courgettes in one of our dishes as very soon they’ll be coming out of the veg plot thick and fast and we all need new ideas of what to do with them! This light and tasty warm salad dish is quick and easy to put together with just a few ingredients. If you wanted to make a more substantial meal you could add in some cooked slices of new potatoes, marinated and chargrilled along with the courgettes and salmon

Courgette - web

Chargrilled courgette and salmon salad

Serves 2, only takes 15 minutes

2 salmon fillets, skinned and sliced in half lengthways

8 baby courgettes or 3-4 small ones

Salad leaves

For the marinade:

4 tbspns olive oil

Juice of a lemon

2 tspn dried mixed Italian herbs

1 garlic clove, crushed

S&P to taste

For the salad dressing:

3 tbspns olive oil

1 tbspn lemon juice

1 tspn wholegrain mustard

Good tbspn fresh marjoram, chopped

 

  • If using baby courgettes top and tail them then simply cut in half lengthways. If you can only get larger ones slice the flesh away from the central seed core so that you have thinnish batons with a flat side
  • Mix the marinade ingredients together in a rectangular dish and add the courgettes. Toss to coat well
  • Heat a ridged griddle pan until hot and add the courgette sticks. Sear for 2-3 minutes on each side but don’t move them in between to ensure you get some lovely charred stripes! The courgettes should be nicely coloured and just softening. Do in 2 batches if necessary and keep warm on one side
  • Whilst the courgettes are cooking add the salmon to the marinade and coat well
  • Carefully lay the salmon on the griddle and leave to cook on each for just a couple of minutes on each side until cooked through.
  • Whisk the dressing ingredients together in a small bowl
  • Arrange some salad leaves on a couple of serving plates then pile on a mixture of courgettes and salmon pieces for each person
  • Drizzle the dressing over everything and enjoy!