Jazz up salmon fillets with a quick and easy homemade hollandaise sauce and serve up an impressive meal for two.
For the courgettes, heat a griddle pan until smoking then griddle the courgette ribbons, in batches, for 1-2 minutes on each side or until they have charred lines on them. Transfer to a bowl and repeat until all the courgettes are cooked. Dress with the lemon juice and olive oil and season with salt and freshly ground black pepper then set aside.
For the hollandaise, pour the vinegar into a small saucepan with the sugar and boil over a high heat for 2-3 minutes or until reduced in volume by half.
Melt the butter until just bubbling. Place the egg yolks, lemon juice and two tablespoons of water into a blender and blend briefly to combine. With the motor running, slowly add the hot butter in a steady stream until incorporated to a thick, creamy, smooth sauce.
Pour in the reduced vinegar, mustard and dill, season with salt and freshly ground black pepper, and blend briefly until well combined.
For the salmon, heat a heavy-based frying pan over a medium heat until hot. Rub a little oil over the salmon and season the skin with salt and freshly ground black pepper.
Place the salmon skin-side-down in the pan and fry for 3-4 minutes then flip the salmon over and fry for a further two minutes.
To serve, transfer the salmon to serving plates, arrange the courgettes alongside and spoon over the dill hollandaise.
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