A recipe for a quick and tasty seafood dish with tangy flavours. Perfect for a summer barbecue or a light dinner. 

Ingredients for 4 people:

• 4 x 150g boneless and skinless salmon fillets;
• zest and juice 1 large lemon;
• 1 garlic clove, finely chopped;
• 10g fresh tarragon, finely chopped;
• fennel seeds;
• 2 tbsp olive oil

Preparation time: 30 minutes for marinading and 10 minutes cooking

Preparation:

1. Put the lemon zest and juice, garlic, the chopped tarragon, the fennel seeds 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 30 minutes in the fridge;
2. Remove the salmon from the marinade and wrap in foil, if barbecuing, or in a baking sheet if grilling;
3. 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 and grill for 7-10 mins, until just cooked through.
4. Serve with a couscous or rice and a rocket salad.