(Mail course - Serves 6)
Ingredients
Lemon butter
150 g / 5 oz LURPAK Slightly Salted Butter
1 tsp finely grated lemon peel
1 tsp freshly squeezed lemon juice
1/2 small crushed clove garlic
Warm salad
3 small green and yellow squash, sliced (approx. 450 g / 16 oz)
2 tbsp grapeseed oil
75 g / 3 oz skinned, split almonds
3 fennels, cut into thin strips (approx. 250 g / 9 oz)
3/4 tsp salt
freshly ground pepper
200 g / 7 oz fresh spinach leaves, coarsely shredded
2 lemons in wedges
Grilled salmon
1 fresh salmon fillet with skin on, 1 piece (approx. 1.2 kilos / 2 1/2 lbs)
1 1/2 tsp finely grated lemon peel
1/4 tsp salt
freshly ground pepper
Decoration: Fennel top.
Accompaniment: Boil 1 kilo / 2 1/4 lbs potatoes.
Grill: Approx. 20 min. in the top of the oven.
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Instructions
Lemon butter: Stir butter with remaining ingredients. Put the lemon butter into a small bowl and place it, covered, in the refrigerator for at least 1 hour.
Warm salad: Cut the courgette slices into quarters. Heat the oil in a frying pan over a moderate heat. Fry almonds for approx. 2 min. Turn up to high heat and add squash and fennel. Fry the vegetables for approx. 5 min. and sprinkle with salt and pepper. Leave to cool a little. Arrange spinach leaves on a serving dish and top with warm vegetables and lemon wedges.
Grilled salmon: Remove bones from the salmon fillet, if any. Sprinkle the fish with lemon peel, salt and pepper. Place the salmon fillet, fish side down, on a baking tray or a rack in the roasting pan. Grill the salmon for approx. 10 min. on both sides.
Tip: The salmon can be grilled on a barbecue, approx. 10 min. on both sides. The salad can be served cold.
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