zest and juice 1 large lemon
1 tbsp garlic infused oil
½ 20g pack fresh tarragon, finely chopped
1 tbsp olive oil
4 x 150g boneless salmon fillets
Put the lemon zest and juice, garlic oil, tarragon and olive oil in a shallow, non-metallic dish and stir together.
Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. C
over and set aside for 10 mins.
Remove the salmon from the marinade and wrap in foil, if barbecuing.
Cook for 5-8 mins over hot coals until just cooked through.
(Alternatively, heat the grill to high and put the salmon fillets on a baking sheet.
Grill for 7-10 mins, until just cooked through.)
Serve with a couscous and rocket salad.
Recipe adapted from: Good Food