Pearl couscous salad with poached salmon

Name: Pearl couscous salad with poached salmon
Ingredients: 2 green shallots, thinly sliced; 2 celery sticks, chopped; 1 green apple, chopped; 2 tsp horseradish cream; 90g (1/3 cup) low-fat Greek yoghurt; 1/4 cup fresh mint leaves; 1/4 cup fresh dill sprigs; 250ml (1 cup) boiling water; 125g pearl couscous; 2 (about 500g) salmon fillets; 1.5L (6 cups) cold water; 1 lemon

4 steps

Updated at: Thu, 17 Aug 2023 13:34:48 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories805.1 kcal (40%)

Total Fat31.4 g (45%)

Carbs65.7 g (25%)

Sugars10.1 g (11%)

Protein64.3 g (129%)

Sodium197.3 mg (10%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 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.

Step 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

Step 3

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

Step 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.