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Pearl couscous salad with poached salmon
Pearl couscous salad with poached salmon
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Create a gourmet fish dish with a delicious combination of crunchy apples, celery, horseradish, and herbs.
Ingredients:
  • 1 lemon, halved
  • 1.5L (6 cups) water
  • 2 (about 500g) salmon fillets
  • 125g pearl couscous
  • 250ml (1 cup) boiling water
  • 62.50 ml fresh dill sprigs
  • 62.50 ml 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 spring onions (shallots), thinly sliced
Instructions:
  • Slice half of a fresh lemon. In a deep frying pan, bring cold water and the sliced lemon to a boil over high heat. Season to taste. Reduce heat to low and carefully add the salmon. Simmer gently for 8-10 minutes for medium doneness, or until cooked to your preference. Transfer the salmon to a serving plate, remove the skin, and flake it into bite-sized pieces.
  • Heat a saucepan over medium heat and spray with oil. Stir in the couscous for 30 seconds until coated. Add boiling water, reduce heat to low, cover, and cook for 6-8 minutes, stirring often, until tender.
  • Chop a quarter of the dill and mint, then mix them with yogurt and horseradish in a bowl. Season to taste.
  • Squeeze the leftover lemon. Mix together salmon, couscous, apple, celery, spring onion, lemon juice, remaining dill, and mint. Season to taste. Serve with the dressing.

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