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    Spring Clean

    Aug 25, 2019 5 minutes

    SALMON PATTIES WITH COURGETTE & ASPARAGUS SALAD

    PREP + COOK TIME 40 mins SERVES 4

    • 2 x 200g skinless salmon fillets, halved crossways
    • 2 spring onions, trimmed, thinly sliced, trimmings reserved
    • 5cm strip lemon zest
    • 4 whole black peppercorns
    • 1 cup water
    • ¾ cup couscous
    • 1 tablespoon extra virgin olive oil, plus ⅓ cup extra
    • ¼ cup coarsely chopped fresh flat-leaf parsley
    • 2 free-range eggs, lightly beaten
    • 45g dukkah, plus extra to serve
    • 1 medium courgette
    • 170g asparagus, trimmed
    • ½ teaspoon finely grated lemon zest
    • 1 tablespoon lemon juice
    • ⅔ cup Greek-style yoghurt

    1 Place salmon, reserved spring onion trimmings, zest, peppercorns and water in a medium saucepan; bring to the boil. Remove from heat; stand for 10 minutes. Remove salmon from poaching liquid to a plate; remove and discard spring onion, zest and peppercorns.

    Bring poaching liquid back to the boil. Remove from heat;

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