Zucchini Salad with Grilled Mackerel

How to prepare zucchini salad with grilled mackerel

1. Score the mackerel lightly across its width in several places on both sides. Season with salt and black pepper. Drizzle 1/2 tablespoon of oil over it and massage so the seasonings get into the cuts.
2. Heat the grill well (I use a gas grill) with the lid down. Grease the grill grates well with fat (a piece of bacon or a paper towel soaked in oil).
3. Place the fish on the grill and close the lid. Leave for about 15 minutes (my grill shows 200C inside) until nice grill marks form. Flip and leave for another 5-10 minutes.
   * if you don't have a grill, you can bake the mackerel in the oven at 190C for 25 minutes
   
4. Remove the fish and let it cool. Then debone it and break the flesh into pieces.
5. Grate the zucchini on a coarse grater. Mix with a little salt and let sit for 10-15 minutes. Then squeeze out the water well (in your fist or in cheesecloth).
6. Heat a non-stick pan well. Add the sunflower seeds and toast, stirring often, until lightly browned and they start to pop. Remove from the pan.
8. Add the zucchini to the pan and sprinkle with a little more salt. Saute, stirring often, for just 30 seconds to 1 minute. It should only soften slightly and remain slightly crunchy.
9. Transfer the zucchini to a bowl and mix with the lemon juice and lemon zest (or chopped dill).
10. Crush the garlic well in a mortar and then mix thoroughly with the remaining oil (2 tablespoons).
11. Add the garlic oil over the mackerel pieces. Taste the mackerel for salt and add more if needed.
12. Add the zucchini and sunflower seeds on top. Mix gently.
14. It's good warm or at room temperature. If you want the salad to be more filling, you can place it on 2 tablespoons of fine couscous (soaked in water).
    

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