Your Home and Garden - - Diy Special -


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. •

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