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Pearl couscous salad with poached salmon
Pearl couscous salad with poached salmon
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Prep Time:
Cook Time:
40 minutes
Total Time:
40 minutes
Elevate poached salmon with a zesty horseradish twist in a herby yogurt dressing.
Ingredients:
  • 1 lemon
  • 1.5L (6 cups) cold 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 green shallots, thinly sliced
Instructions:
  • Prepare a fragrant lemon-infused broth by slicing half a lemon and combining it with cold water in a deep frying pan. Bring to a boil over high heat and season to perfection. Lower the heat, gently add the salmon, and let it simmer for 8-10 minutes until it flakes easily when tested. Transfer the cooked salmon to a plate, remove the skin, and delicately flake it into bite-sized pieces for a tantalizing dish.
  • Heat a saucepan over medium heat, then spray with oil. Add couscous and stir for 30 seconds to coat. Pour in boiling water, reduce heat to low, cover, and cook for 6-8 minutes, stirring occasionally, until tender.
  • Finely chop a quarter portion of dill and mint. Mix the chopped herbs with yogurt and horseradish in a bowl. Season to taste.
  • Squeeze the other half of the lemon to release the juice. Mix the salmon, couscous, apple, celery, shallot, lemon juice, remaining dill, and mint in a bowl. Add seasoning. Transfer to a serving plate and top with the yogurt dressing before serving.

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