Recipe & Images KATHY PATERSON

The salmon and couscous can carry a tart lime dressing, and don’t be afraid to use salt as salt helps to counteract acidity. You can swap out the lime juice with the juice of a lemon for the dressing.

I had wholemeal couscous in the pantry so used that, but you could also make this salad with bulgur wheat or quinoa.

Serves 4

1 cup couscous
400–450g very fresh salmon, skinned and boned
juice of 3 limes or extra to taste
¼ cup extra virgin olive oil
salt and pepper
2 tbsp sauerkraut (I used Golden Kraut)
1 small red onion, very finely sliced (or use 3–4 spring onions)
1 medium-sized cucumber, cut in half lengthwise and thinly sliced
2 handfuls of flat-leaf parsley, chopped
1 handful of mint leaves, roughly chopped or shredded

Bring 1½ cups water to the boil in a pot with a splash of olive oil. Remove from the heat and add the couscous. Cover and leave to stand for 10 minutes then remove the lid and fluff up with a fork. Set aside.

Thinly slice the salmon and place on a plate. Squeeze over the juice of a lime and set aside — the salmon will begin to cure.

In a large bowl, combine the juice of 2 limes (about 2 tbsp) and the olive oil. Season to taste with salt and pepper. Add the couscous and mix with a fork then leave to sit for 10 minutes to allow the flavours to mingle.

Mix in the sauerkraut, onion, cucumber and chopped herbs. Taste and adjust seasoning as needed. Add the salmon and very gently mix through before placing in a shallow serving bowl.

Serve with beautifully ripened sliced tomatoes, warmed pita bread and olives.

Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist.

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