Succulent Spiced Salmon with Cauliflower Couscous

• Place the couscous into a deep bowl and just cover it with boiling water. Cover with cling film and leave for 15 minutes.
• Next, break up the cauliflower into small florets and blitz in small batches in a food processor, need to be quite fine, but not a paste.
• Heat the olive oil in a large sauté pan or wok and sauté the onions quickly for 5-6 minutes, add the garlic and cauliflower and cook over high heat for 3-4 minutes to soften the cauliflower don't overcook.
• Then tip into the couscous and add the vinegar, coriander, basil and season with salt and pepper. Leave to cool.
• Preheat a grill or oven to 200C.
• Dust the fillet with a little salt, then pile on the spices press down well.
• Heat the oil in an ovenproof non-stick frying pan.
• Place the salmon fillet, spice side down, and gently cook for 3-4 minutes, or until the spices are just browned nicely, then carefully turn the fillet over and place on the skin.
• Transfer the pan to the grill or oven and gently cook for 12-14 minutes, do not overcook.
• Once the fillet is half cooked, remove it from the oven and cover with foil, leave in a warm place for at least 15 minutes. It is important that you only cook the salmon halfway through then leave it to rest so the residual heat will warm through the natural oils in the salmon.
• Next, mix all the ingredients for the dressing and season well; you may need to add a dash of water to loosen the dressing slightly.

To serve

• Place the fillet on a large plate, and using a large spoon, pull the flakes away.
• Serve on top of the couscous, then add a dollop of créme fraiche.
• Sprinkle over a few spring onion shards, chopped basil and a sprinkling of the spices.