Citrus Marinated Salmon with Grilled Zucchini

For the salmon: Rinse the salmon under cold water and pat dry. Rinse the tarragon, shake dry, pluck leaves and finely chop. In a bowl, whisk the tarragon with the lemon zest, lemon juice, orange juice and soy sauce, and season with pepper to taste. Place the salmon in a dish, cover with the citrus mixture and marinate in the refrigerator for 30 minutes.

For the zucchini: Rinse and trim the zucchini, cut in half lengthwise and prick all over with a fork. Drizzle the zucchini with 2 tablespoons of olive oil. Peel and press the garlic through a garlic press, and rub all over the zucchini. Season with salt and pepper to taste, and coat in the herbs.

For the salmon: Remove the salmon from the marinade and pat dry.

For the zucchini: Place the zucchini on a foil-lined grill and cook until marked, about 8 minutes.

For the salmon: Heat the grill. Place the salmon on the grill and cook briefly. In a bowl, stir the marinade with the remaining olive oil. Brush onto the salmon and continue cooking until golden. Turn the salmon, brush with more marinade and continue to cook until golden on the other side.