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Ingredients

1 lemon, halved
1.5L (6 cups) water
2 (about 500g) salmon fillets
125g pearl couscous
250ml (1 cup) boiling water
1/4 cup fresh dill sprigs
1/4 cup fresh mint leaves
90g (1/3 cup) low-fat Greek yoghurt
2 teaspoons horseradish cream
1 large green apple, cut into matchsticks
2 celery sticks, cut into matchsticks
2 spring onions (shallots), thinly sliced

Method

Step 1 Slice half the lemon. Bring cold water and sliced lemon to boil in a deep frying pan over high heat. Season. Reduce heat to low. Add salmon. Simmer gently for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate. Remove skin. Flake into pieces.
Step 2 Meanwhile, heat a saucepan over medium heat. Spray with oil. Stir in couscous for 30 seconds or until coated. Add boiling water. Reduce heat to low. Cover. Cook, stirring often, for 6-8 minutes or until tender.
Step 3 Chop one-quarter of the dill and mint. Combine chopped dill and mint, yoghurt and horseradish in a bowl. Season.
Step 4 Juice remaining lemon. Combine the salmon, couscous, apple, celery, spring onion, lemon juice and remaining dill and mint. Season. Serve with the dressing.

Pearl couscous salad with poached salmon

How to make Pearl couscous salad with poached salmon

Ingredients

Method