Pearl couscous salad with poached salmon

Method

• 1
  Slice half the lemon. Bring cold water and sliced lemon to boil in a deep frying pan over high heat. Season. Reduce heat to low. Add salmon. Simmer gently for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate. Remove skin. Flake into pieces.
• 2
  Meanwhile, heat a saucepan over medium heat. Spray with oil. Stir in couscous for 30 seconds or until coated. Add boiling water. Reduce heat to low. Cover. Cook, stirring often, for 6-8 minutes or until tender.
• 3
  Chop one-quarter of the dill and mint. Combine chopped dill and mint, yoghurt and horseradish in a bowl. Season.
• 4
  Juice remaining lemon. Combine the salmon, couscous, apple, celery, spring onion, lemon juice and remaining dill and mint. Season. Serve with the dressing.