Summary

Ingredients

• 4 salmon fillet (s) ( cm thick)
• 1 bunch tarragon, fresh (or tablespoon dried)
• 1 lemon (s), untreated
• 1 orange (s)
• 3 tablespoon soy sauce
• pepper
• 5 tablespoon olive oil
• 4 small zucchini
• 4 tablespoon herbs, mixed (chives, parsley, dill, )
• 2 cloves garlic
• Salt (herbal salt)

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Instructions

1. Rinse the fillets and pat dry. Cut lengthways to the skin on the meat side, but do not cut through.
2. Wash the tarragon and cut into small pieces. Wash the lemon and rub off some of the peel. Squeeze the orange and the grated lemon. Mix the juice and the zest with the soy sauce and the tarragon and season with salt and pepper. Place in a flat dish and place the salmon in with the meat side down. Cover and marinate in a cool place for approx. 30 minutes.
3. Wash and clean the zucchini and cut in half lengthways. Prick the cut surfaces and drizzle with oil. Press the garlic and spread it on the zucchini halves. Season everything and sprinkle with herbs. Put them back together and wrap in aluminum foil.
4. Pat the fillet dry. Place the zucchini on the grill. After 10 minutes, place the salmon on the skin side on an oiled grill pan.
5. Mix the oil with the rest of the marinade and brush the fish with it. Turn and grill until golden brown. Turn again and brush with marinade.
6. Ready to serve and at the table itself salt and, if necessary, pepper.
7. Children: Can help to prepare the marinade or can “work” the vegetables!
8. For the colder summer days: Put the fish skin side down in the oven for 15-20 minutes. Brush several times with marinade and bake with cheese to taste. Vegetables can also best be cooked in the oven with the grill function!