The raw courgette salad I used as the base is one from the Milk Shed. Thinly sliced courgettes are a great crunchy carrier for other flavours; here with chopped pistachios, sweet apricots, and a bright dressing made with whole lemons 🍋🍋🍋 even without the salmon or dressing it is just an awesome raw salad.
For 2:
Half a small side of salmon fillet with the skin on
2 medium courgettes
6 soft dried apricots
A handful of shelled pistachios
Half an avocado
Small bunch basil leaves
Tablespoon dill leaves
Handful of soft salad leaves
FOR THE DRESSING:
1 lemon
1 small shallot
1 tsp white wine vinegar
1/2 tsp caster sugar
50ml olive oil
Few oregano or thyme leaves
Heat the oven to 150. Season the salmon with salt and drizzle with olive oil then roast for about 15-20 minutes until it is only just cooked in the centre. Drape over a bit of foil and leave to rest for 20 minutes.
Meanwhile make the dressing.
Cut the lemon in half and very finely slice one half removing the pips as you go then chop the slices into small dice, skin, flesh and all. Place in a bowl, finely dice the shallot and add to the chopped lemon. Stir in the vinegar, sugar, a good pinch of salt, and the juice from the remaining half a lemon. Leave to macerate.
Slice the courgettes as thinly as you can, cut the apricots into small dice, and roughly chop the pistachios, avocado and herbs.
Place in a big bowl with the leaves and mix gently.
Season with salt and pepper and just a tiny drizzle of olive oil, give it a quick toss then tip onto a platter.
Flake the salmon into chunks with a spoon and fork leaving the skin behind and arrange on the salad.
Whisk the olive oil and oregano into the lemon dressing and spoon all over the salmon. 💗🎣💗
