Korma Salmon with Yellow Couscous and Cucumber Dip

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. In a medium bowl, mix first measure of yoghurt, korma paste and water. Pat salmon dry and remove any pin bones. Add salmon to bowl and cover with korma paste, leave to marinate for about 5 minutes.
2. While salmon marinates, bring water and turmeric to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
3. While couscous cooks, bring a full kettle to the boil. Grate broccoli and add to a large heat-proof bowl. Cover with boiling water and leave for 1 minute. Drain, return to bowl and set aside.
4. Remove salmon from marinade, shaking off excess korma paste and place skin side down on prepared tray. Bake salmon for 10-12 minutes. Turn oven grill to high and grill for 1-2 minutes until top is golden.
5. While salmon cooks, dice capsicum 1cm; grate cucumber (reserve half for cucumber dip) and carrot; cut cherry tomatoes in half. Add all to bowl with cooked broccoli along with couscous. Season to taste. In a small bowl, mix the remaining yoghurt and grated cucumber and season to taste.
6. To serve, divide couscous between plates with a piece of salmon, a dollop of cucumber dip and a wedge of lemon.