I am now into the eat courgettes with everything phase. I am giving away as many as I can but I'm also eating a fair few myself. This was really lovely and lemony, the salad working brilliantly with the salmon.
Salmon with Warm Courgette, Fennel and Barley Salad
(from Girl Interrupted Eating)
120g pearl barley
2 salmon fillets
1 tbsp old bay seasoning
1 large courgette, diced
1 small fennel bulb, diced
2 tbsp chopped parsley
Preheat the oven to 200C.
Bring a pan of water to the boil and cook the barley according to packet instructions.
Put the salmon in the oven and cook for 15 mins
Heat a little oil in a frying pan and add the courgette and fennel, and cook until slightly golden and soft. Once the barley is cooked, add to the pan along with the parsley, preserved lemon, poppy seeds, lemon zest and juice and seasoning, stir well.
Put the barley mixture into two bowls and top with the salmon. Serve.