This is one of my favourites, and is so quick to make! Very impressive for a dinner party too...
To make the baby marrows, slice about 4 baby marrows per person into thin long slices. Arrange them on a non-stick baking tray and brush lightly with olive oil. Sprinkle a little salt on each one. Place them under the grill until they are brown and crisp. It takes about ten minutes, but I would check them regularly so that they don't burn.
For the salmon (for two servings), heat a non-stick pan to a medium heat. Place a knob of butter in the pan, and as soon as it has melted, place the salmon (skin side down) onto the butter. Grind some black pepper over the salmon. Cook the fish for 2 minutes. Flip the salmon over. Then throw about 20ml of sherry or whiskey into the pan and allow it to bubble and burn off before adding 100ml of fresh cream, a pinch of sea salt and 1/2 a teaspoon of Dijon mustard. Turn the salmon back onto the skin side after another minute or so, and allow the creamy sauce to bubble around it and thicken.
Note: if you want your salmon to be on the more rare side, remove it from the sauce and cook the sauce on its own until it has thickened.
Sprinkle some chopped fresh chives on top of the salmon and serve immediately.
