Pearl Couscous Salad with Poached Salmon

Source: Taste Magazine January / February 2015
Serves 4 - Prep and cooking 40 minutes

 1 lemon
 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

  1. 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.
  2. 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.
  3. Chop one quarter of the dill and mint. Combine chopped dill and mint, yoghurt and horseradish in a bowl. Season.
  4. 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.

Vic Lic

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