Grilled wild salmon with zucchini and lemon barley

Ingredients

For 1 serving

• Wild salmon150 g
• Zucchini1
• Pearl barley50 g
• Extra virgin olive oil8 g
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed pearl barley for 30 minutes, until tender but still with some bite.
2. Meanwhile wash and trim the courgette and slice it lengthways about 5 mm thick; chop the parsley.
3. Drain the barley and dress it with the lemon juice, parsley and half the oil.
4. Heat a griddle over high heat until very hot and grill the courgette for 2–3 minutes per side, until soft and marked; salt it.
5. Pat the wild salmon dry, salt it and grill for 3–4 minutes per side, starting skin side down, until opaque at the edges and just pink in the centre: being lean, it dries out if overcooked.
6. Serve the salmon with the courgette and barley, dressed with the remaining oil.