Salmon, Cucumber and Radish Couscous

Ingredients

1/3 cup extra virgin olive oil
350 g salmon fillets, skin off
1 cup couscous
1 bunch red radishes, thinly sliced
250 g baby cucumbers, thinly sliced lengthways
1/3 sourdough baguette, sliced
1 lemon, zested and juiced
1/3 cup traditional mayonnaise
1/3 cup light sour cream
1 small red onion, thinly sliced
1/2 punnet dill, sprigs picked
2 tsp sumac

Method

Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add salmon and cook for 2 minutes each side for medium-rare, or until cooked to your liking. Cool. Flake.

Place couscous and 1 tablespoon oil in a large heatproof bowl. Add 1 cup boiling water and stir to combine. Cover and stand for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Add salmon, radish and cucumber and mix well.

Heat remaining oil in a clean frying pan over medium-high heat. Cook bread, in batches, for 1 minute each side or until golden brown. Drain on paper towel. Whisk lemon juice, mayonnaise and sour cream with 1 tablespoon warm water in a small bowl.

Spoon mayonnaise mixture onto plates. Top with couscous mixture, onion and dill. Sprinkle with sumac and lemon zest. Serve with sourdough croutons.

Credits: Woolworths

Photo Credits: Woolworths