Crispy skinned salmon with Israeli couscous and greens

Pan-frying is a simple way to cook fish and makes a quick dinner. It's easy to prepare after work and, as usual, I’ve tried to keep dishes to a minimum. Although I’ve said to cook in a frying pan, you could easily do it on a barbecue, which might make for a nice change from sausages next time you’re having one.

Salmon

2 pieces	Salmon, about 150g per person, skin on (Main)
1 squeeze	Lemon juice
2 Tbsp	Olive oil

Salad

2 cups	Fregola sarda (or Israeli couscous), cooked, according to packet instructions
2	Radishes, sliced very thinly, use a mandolin if you have one
½ cup	Frozen broad beans, cooked according to packet instructions
1 cup	Baby spinach
1	Avocado, cut into large square chunks
1 bunch	Fresh mint, roughly chopped
1 bunch	Flat leaf (Italian) parsley, roughly chopped
1 bunch	Basil, roughly chopped

Dressing

¼ cup	Olive oil
1 Tbsp	Dijon mustard
1 Tbsp	Red wine vinegar
1 squeeze	Lemon

Directions

1. Take one tablespoon of the olive oil and rub gently into the salmon. Add a small squeeze of lemon juice. Sprinkle over a little sea salt and rub it in.
2. In a medium-sized frying pan, gently heat the remaining oil to a medium heat. Add the salmon, skin side down, and move it around slightly to prevent it from sticking. Cook for about 2 minutes, until the skin goes crisp, gently increasing the heat slightly.
3. Using tongs, carefully flip the salmon over, giving each side a brief moment on the pan, before turning over completely. Cook for a further 2 minutes or so, reducing the heat slightly. Serve immediately on the salad with fresh lemon wedges on the side.
4. For the salad, place all ingredients in a bowl, and dress with the dressing. Mix together well, and serve the salmon on top.
5. For the dressing, place all ingredients in a small bowl and whisk together well. Taste and adjust according to your taste. You may need to add a little more oil to thin it out slightly.