Salmon and Courgette Ceviche

Sundays should be, I think, days of rest so that we can all switch off from our busy lives.  While I think it is a good day to spend with family, today I am on my own.  My husband has taken the children fishing for the first time, and then to the tank museum.  So while initially I was uncertain of what I would do beyond ironing, walking dogs etc, now that is done, I have created a very healthy lunch, almost by accident.

Last night I put some salmon in a plastic food bag with some olive oil, lemon, garlic and basil leaves in the hope of lightly cooking it the following day. Instead, I sliced it thinly as the marinade cooked it a little and made it into a ceviche style healthy deliciousness.  Being so excited by this simple creation, I decided to finish off the sparkly (Cava) left in the fridge all by myself.  So whether during a break from busy family or work life, or the mundane which belongs to us all at times, please indulge yourself once in a while – or every day for the recipe, though perhaps not for the sparkling accompaniment!

Ingredients
4-6 as a light lunch or starter

Salmon
400g raw very fresh salmon fillet
125 mls of good extra virgin olive oi
Half a lemon
A few fresh basil leaves
2 garlic cloves bruised (skins removed, cloves leant on with the flat of a large knife.)

Courgette Salad
1 courgette
1 lemon, juice of
Crushed black pepper
Mild Sea Salt

1.  Place all of the salmon ingredients in a plastic food bag and leave it in the fridge for 4 hours or overnight.

2. Remove from the bag and slice thinly on a board.
3.  Drizzle with some of the marinade including a little of the garlic which you may like to thinly slice so as to avoid too much of a punch when eating.
4.  Peel some courgette slices from a whole courgette and squeeze some lemon juice on to it with a little sea salt and crushed peppercorns.  Toss.

5. Serve alongside.

Butterfly on lavender sharing my quiet moment.