Salmon Steaks with Herb Mayonnaise

    30 minutes

    This deliciously healthy dish can be served warm or cold, with a green leaf salad tossed with snow peas or green beans, and some crusty wholemeal bread.

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    Serves: 4 

    • 4 salmon steaks or fillets, about 120g each
    • 150ml dry white wine
    • 1–2 bay leaves
    • strip of pared lemon rind
    • pepper to taste
    • 250g couscous
    • 4 tomatoes, roughly chopped
    • 3 spring onions, chopped
    • 1 cup rocket, roughly chopped
    • 1 tablespoon extra virgin olive oil
    • juice of 1 lemon
    • Tarragon mayonnaise
    • 4 tablespoons low-fat mayonnaise
    • 150g natural low-fat yogurt
    • finely grated rind of 1 lemon
    • 2 tablespoons chopped fresh tarragon
    • pepper to taste

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Place the salmon in a deep-sided nonstick frying pan. Pour over the wine and add the bay leaves, lemon rind and pepper. Bring to the boil, then reduce the heat, cover and poach the salmon for 5–6 minutes or until just cooked – it should still be very slightly translucent in the centre.
    2. Meanwhile, for the tarragon mayonnaise stir together the mayonnaise, yogurt, grated lemon rind and tarragon. Season with pepper and spoon the mixture into a serving bowl.
    3. When the salmon is cooked, drain off most of the cooking liquid into a measuring jug and add enough boiling water to make 1 1/2 cups. Cover the pan with a lid to keep the salmon warm, off the heat.
    4. Pour the diluted fish stock over the couscous in a bowl and leave for 3–4 minutes for the liquid to be absorbed. Fluff up the couscous with a fork and stir in the chopped tomatoes, spring onions and rocket. Drizzle over the olive oil and lemon juice, and stir to blend everything together. Season with more pepper.
    5. Serve the warm salmon with the couscous salad and the tarragon mayonnaise.

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