Fresh herbs and lemon juice add a real tang to salmon and couscous – and it’s ready in just 15 minutes
- 4 salmon fillets, about 175g (6oz) each
- 300g (10½ oz) couscous
- 225g (8oz) peas, cooked and drained
- 3tbsp olive oil
- Juice 1 lemon
- 3tbsp chopped fresh coriander
- 1tbsp chopped fresh mint
Cook the couscous according to packet instructions. Then add the peas, olive oil and lemon juice, and season. Stir in the freshly chopped herbs and mix.
Brush the salmon fillets with a little oil and cook on a hot griddle on both sides until golden and cooked to taste. Remove from the griddle and coarsely flake into the couscous salad. Serve warm or cold.
Want to give this dish an extra kick? Try brushing a dollop of smoked chilli jelly on the salmon just before cooking.