Freshen up your repertoire with these delicious, easy-to-make dishes
FOR THE POACHED SALMON:
- 500ml fish or vegetable stock
- 125ml dry white wine or water
- 15ml lemon juice
- 4 salmon fillets, approx. 120g
- 3ml freshly ground black pepper
FOR THE HERB COUSCOUS:
- 200g couscous or wholewheat couscous
- 400ml hot vegetable or chicken stock
- 40g butter
- 100g baby leeks, trimmed and sliced
- 100g frozen peas
- 150g asparagus spears, trimmed and cooked
- 100g green beans (optional), trimmed
- and cooked
- 30ml dukkah
- 30g mixed fresh herbs like coriander, parsley, mint and dill, chopped
- 30–45ml French salad dressing
- salt and freshly ground black pepper
FOR THE CUCUMBER SAUCE:
- 80ml thick plain yoghurt
- 60ml good-quality mayonnaise
- ½ small Mediterranean cucumber,
- finely diced
- finely grated zest of ½ lemon
- freshly ground black pepper
- 1 lemon, quartered
- fresh herbs, chopped
- To make the poached salmon: place the stock, wine and lemon juice in a pan and bring to the boil.
- Season the salmon fillets with black pepper. Place the salmon in the hot stock and reduce the heat to a simmer. Cover and poach for 5–7 minutes.
- Turn off the heat and allow the salmon to poach for 3–4 minutes in the hot liquid. Allow to cool.
- To make the herb couscous: place the couscous in a mixing bowl, pour over the boiling stock, stir and cover. Allow it to stand for 5 minutes. Fluff the couscous up with a fork.
- Heat the butter in a pan and gently cook the leeks for 4–5 minutes until tender. Stir in the peas and heat through.
- Mix the leek mixture, asparagus, green beans, dukkah, chopped herbs (keeping a few for garnish) and salad dressing into the couscous. Season with salt and pepper.
- To make the cucumber sauce: combine all the ingredients in a bowl.
- To serve: place the herb couscous on serving plates and top with the salmon, broken into chunks. Garnish with the reserved herbs and lemon wedges. Serve cold or at room temperature with the cucumber sauce.