SALMON PATTIES WITH COURGETTE & ASPARAGUS SALAD
2 x 200g skinless salmon fillets, halved crossways 2 spring onions, trimmed, sliced thinly, reserve trimmings
5cm strip lemon rind
4 whole black peppercorns
1 cup water
¾ cup couscous
1 Tbsp olive oil
¼ cup coarsely chopped flat-leaf parsley 2 free-range eggs, beaten lightly
45g lemon and herb dukkah, plus extra to serve ⅓ cup olive oil
1 medium courgette
170g asparagus, trimmed
½ tsp finely grated lemon rind
1 Tbsp lemon juice
⅔ cup Greek yoghurt 1 Place salmon, reserved spring onion trimmings, strip of rind, peppercorns and water in a medium saucepan; bring to boil. Remove from heat; stand for 10 minutes. Remove salmon from poaching liquid to a plate; remove and discard spring onion, rind and peppercorns.
2 Bring poaching liquid back to the boil. Remove from heat; stir in couscous. Stand, covered, for 5 minutes or until liquid is absorbed. Separate grains with a fork.
3 Place couscous in a medium bowl with first measure of oil; mix well. Add flaked salmon, spring onion, parsley and half the egg; season. With wet hands, shape mixture into 8 patties; place on a baking paper-lined oven tray. 4 Place remaining egg and dukkah in separate small bowls. Dip patties in egg, draining off excess; coat in dukkah.
5 Heat half the second measure of olive oil in a large frying pan over medium heat; cook patties in 2 batches for 3 minutes each side or until golden and heated through. Drain on paper towel.
6 Use a mandoline to thinly slice courgette and asparagus into ribbons. Place in a medium bowl with combined grated lemon rind, juice and remaining extra oil; toss gently.
7 Serve salmon patties with courgette and asparagus salad, yoghurt and extra dukkah. •