Serves 4 - Prep and cooking 40 minutes
1.5L (6 cups) cold 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 tsp horseradish cream
1 large green apple, cut into matchsticks
2 celery sticks, cut into matchsticks
2 green shallots, thinly sliced
- Slice half the lemon. Put the cold water and sliced lemon in a deep frying pan and bring to the boil over high heat. Season. Reduce heat to low. Add salmon. Simmer gently for 8-10 minutes or until fish flakes when tested. Transfer to a plate. Remove skin. Flake into pieces.
- Meanwhile, heat a saucepan over medium heat. Spray with oil. Stir in the couscous for 30 seconds or until coated. Add the boiling water. Reduce heat to low. Cover. Cook, stirring often, for 6-8 minutes or until tender.
- Chop one quarter of the dill and mint. Combine chopped dill and mint, yoghurt and horseradish in a bowl. Season.
- Juice remaining lemon half. Combine the salmon, couscous, apple, celery, shallot, lemon juice and remaining dill and mint in a bowl. Season. Transfer to a serving plate. Serve with the yoghurt dressing.