zest and juice 1 large lemon
1 garlic clove , finely chopped
½ 20g pack fresh tarragon , finely chopped
2 tbsp olive oil
4 x 150g boneless wild salmon fillets
Put the lemon zest and juice, garlic, 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. Cover 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.