A salmon salad is a nice way to bridge the gap between warm weather food and comforting winter food. Although it is a salad, served with hot salmon on top means it is delicious all year round.
Mix together the cajun spice mix and sprinkle over the salmon fillets. Put them under the grill on a medium heat and cook for around 10 minutes, until cooked through and crispy.
Put the cous cous in a bowl with 100ml of boiling water, stir and leave to stand for 5 minutes. Add a teaspoon of harissa to the cous cous and fluff up and stir with a fork.
Divide the salad leaves between 2 bowls and squeeze the lemon juice on it and mix well. Top with the cous cous.
Add the salmon on top and then sprinkle on the feta and dill.
Notes
Add some extra texture by using kale and spinach and in salad mix.
Swap the couscous for rice and the feta for grilled halloumi to change things up a bit.
Make extra Cajun seasoning and keep in an air-tight container. Use on chicken, potato wedges and vegetables.
Leave the cayenne out if you don't want any spice.