Pearl couscous salad with poached salmon

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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.