Mediterranean Salmon Platter

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Salmon:

2 tablespoons extra-virgin olive oil

Zest of 1 lemon, plus juice of half a lemon

1 tablespoon mint, finely chopped

1 tablespoon dill, finely chopped

½ teaspoon dried oregano

1 teaspoon smoked paprika

4 garlic cloves, minced

1 salmon filet, about 1 ¼ lbs

Tzaziki (adapted from Modern Greek Cooking)

¾ of an English cucumber, peeled and seeded

1 cup full fat Greek yogurt

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh mint

1 garlic clove, pressed

subheading: Couscous:

1 cup couscous

1 teaspoon extra-virgin olive oil

2 tablespoons chopped sun-dried tomato

1 tablespoon finely chopped dill

1 tablespoon finely chopped fresh mint

subheading: To Serve:

Halved cherry tomatoes

Sliced roasted red peppers

1 avocado, peeled, pitted and sliced

Cubed feta

Directions at rachaelhartleynutrition.com

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