Grilled salmon with slow-cooked zucchini

Ingredients

• 150 ml extra virgin olive oil, plus extra for drizzling
• 1 kg zucchinis, cut into 1 cm half-moons
• Salt
• 3 garlic cloves, thinly sliced
• ½ red chilli, thinly sliced
• 4 x 200 g salmon fillets (skin-on), skin scored

For the herb garnish

• 1 bunch flat-leaf parsley, leaves picked
• 1 bunch dill, sprigs only
• 1 bunch chervil, picked
• 1 bunch chives, finely chopped
• 1 lemon, juiced, plus lemon cheeks to serve
• Extra virgin olive oil, for drizzling

Resting time: 5 minutes

Instructions

1. Heat the oil in a large frying pan over high heat. When smoking, add the zucchini and a generous pinch of salt and cook for 5-6 minutes, stirring every 20 seconds or so, to soften (not brown). Add an extra splash of oil, if needed to avoid scorching the zucchinis.
2. Once any water released by the zucchinis has evaporated, reduce the heat to medium and stir through the garlic and chilli and cook for a few more minutes, or until fragrant. Reduce the heat to medium-low and cook for a further 20 minutes, or until the zucchini starts to breakdown, but still retains some texture. Transfer to a medium bowl and allow to cool.
3. Wash out the zucchini frying pan and return to medium heat with a generous drizzle of oil. Season the salmon generously with salt on both sides, then add the salmon, skin-side down to the pan. Cook, undisturbed for about 3-5 minutes, or until the skin is crisp, then flip and cook for a further minute, or until cooked to your liking, then remove from the heat.
4. To serve, spoon the slow-cooked zucchini onto a serving platter and top with the crispy-skinned salmon. Combine the ingredients for the herb garnish in a small bowl and pile over the salmon. Serve the grilled salmon with slow-cooked zucchini with lemon cheeks on the side.

Photography by Jiwon Kim.

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