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15 MINS (plus an hour to marinate)
4 x 120g salmon fillets, skin on
Vegetable oil in a spray bottle
1 red pepper, halved and deseeded and diced
1 green pepper, halved and deseeded, and diced
1 medium courgette, trimmed and sliced into ½ cm chunks
1 medium red onion, peeled and cut into chunks
1 small aubergine, trimmed and diced into ½ cm chunks
1½ tbsp olive oil
Salt and black pepper
200g vegetable stock, boiling
1 small bunch mint, leaves chopped
1 small bunch coriander, chopped
1 small lemon, zest and a squeeze of juice
1 garlic clove, crushed
100g creme fraiche
1. Place the peppers, courgette, onion and aubergine into a bowl and drizzle over the oil, season with salt and pepper and toss to coat the vegetables in the oil. Set aside.
2. Spray the salmon lightly on both sides with oil and season with salt and black pepper then arrange the salmon on a small piece of parchment paper.
3. Remove the grill plate from basket 1, then preheat the airfryer baskets for three minutes by activating the automatic preheat key.
4. Pop the vegetables into basket 1 and carefully place the salmon on the grill plate in basket 2 with the parchment paper underneath.
5. Set basket 1 to 200C for 20 minutes and basket 2 to 180C for 12 minutes then activate the ‘Smart Finish’ key and touch the start key to activate the airfryer; For even cooking, give the vegetables a stir halfway through. Carefully remove the vegetables and salmon from the oven using a silicone spatula.
6. Meanwhile, place the couscous in a bowl and pour over the hot stock, cover with cling film and set aside for 10 minutes then break up with a fork.
7. Next, mix the dressing ingredients in a bowl and season to taste. Add a splash of water if the dressing is a little thick.
8. When the chargrilled vegetables are ready stir into the couscous with the ¾ of the mint and coriander and season to taste.
9. Serve the salmon on a bed of couscous, topped with a drizzle of dressing and the remaining herbs to garnish.
This dressing also works well with lime zest, if you prefer