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Earl Grey pan glazed salmon with lemon courgetti

A Hemsley + Hemsley recipe

  • 3.86 Star
  • Timer Prep 10 min
    Cook 25 min
  • Chart 456.0 cal/
  • Chef hat Medium


Wash and top and tail the courgettes. Finely grate the Parmesan cheese. Finely chop the Handful rocket leaves.


  1. 1 Place the contents of the tea bags in a teapot, cover with 300ml of freshly boiled water, stir, cover and leave to steep for 7 minutes.
  2. 2 Use a fine mesh strainer to strain the tea into a medium/large frying pan/skillet (large enough to fit the salmon fillets in one layer) and stir in the butter and maple syrup.
  3. 3 Bring the pan to a medium simmer for 15 minutes, stirring occasionally, until the liquid has reduced by roughly half. Set aside to cool slightly.
  4. 4 Use a spiralizer or julienne peeler to make the courgetti. Or use a regular vegetable peeler to slice the courgettes lengthways into very wide pappardelle-style ribbons. You might want to cut the long strands in half to make them easier to eat.
  5. 5 To make the dressing whisk the olive oil and lemon juice together in a large bowl until emulsified (or shake in a jam jar). Stir in the chopped rocket and grated parmesan and season with black pepper. Taste and add more lemon if needed.
  6. 6 Add the courgetti to the bowl, toss through the dressing and set to one side.
  7. 7 Season the salmon fillets with sea salt and then place into the pan of tea glaze. Gently cook the fillets in the tea glaze on a medium heat for 5 minutes.
  8. 8 Turn and cook for another 4 minutes on the other side until just pink inside (or when no resistance when pierced with a skewer).
  9. 9 Plate the courgetti onto 4 plates and top each with a piece of salmon. Finish with a drizzle of leftover tea glaze from the pan.

7 Reviews

  • Chris

    I bought a Sprizaliser from Amazon to try out this recipe. The courgette spaghetti is amazing, you can cook it in a frying pan too if you want a softer and more spaghetti like texture. For a healthier meal you can replace spaghetti in any dish with courgette spaghetti. The dish was tasty, maple syrup and earl grey work well with the salmon.

  • Jenny

    It doesn't say to cook the courgette which most other recipes do!

  • Sarah

    Recipe needs to be a tad clearer around the courgette. I had it raw and was fab. Tasty recipe, used honey instead of maple syrup.

  • Jemma

    The courgette was amazing! I flash fried it on a high heat & then stirred through the dressing (without rocket & used mature cheese). I cooked Rosemary & garlic roast potatoes & baked tomatoes, which was a must to bulk out the meal. The earl Gray sauce didn't work for me. I must have overlooked it, It burnt when cooking the salmon & burned the salmon! Still tasty once I got past the burnt :)

  • Anne

    Made this for my keto diet partner. Easy to prepare and cook and was told it was very tasty. I often make courgetti and recommend wrapping it up in a tea towel after grating or spiralizing to absorb some of the water. I warmed the wrapped courgetti in the microwave before tossing in the dressing

  • Laura

    Loved it! Easy to cook and very tasty.

  • Ivan

    The courgette needs cooking and the salmon needs searing prior to simmering in with the Earl grey sauce

  • Average per serving
  • Calories 456.0kCal
  • Fat35.9g
  • Saturated6.7g
  • Salt0.21g
  • Carbohydrates3.1
  • Sugar2.9g
  • Protein30.1g
  • Fibre2.3g