Seared salmon steaks served with marinated courgette ribbons, salty feta cheese and fresh fragrant basil.
Preheat the oven to 180'C.
Season the fish on all sides. Heat the oil in a frying pan and then add the fish to the pan. Sear on all sides until golden brown and then transfer to the oven and cook for 6 to 8 minutes depending on size.
Peel the garlic and sprinkle with a pinch of salt. Crush the garlic with the side of a knife to make a paste. Crumble the feta into small pieces. Zest and juice the lemons. Top and tail the courgettes and then cut into long strips using a mandolin or a vegetable peeler. Pick the basil leaves from the stalks and shred, reserving the smaller leaves to use as a garnish.
Place the courgette and the feta in a bowl and add the lemon zest and juice, salt, garlic and oil. Leave to marinate for 5 minutes and then add the basil.
Place a neat pile of courgette salad in the middle of the plate. Place the salmon on top and garnish with the basil leaves and the dressing. Serve immediately.
«Take care not to overcook the salmon as it will become dry- remove from the oven as soon as you see the white protein start to come out.»