BBQ Salmon Salad

This BBQ Salmon & Cous Cous Salad is a great dinner post sport or exercise as it has lots of protein and satisfies your hungry body quickly.


  • 1 Salmon Fillet
  • Good Drizzle of Honey
  • 1/4 Cucumber
  • 2 Eggs
  • 1 portion Cous Cous
  • Handful Sultanas
  • 1/4 Avocado
  • Handful Coriander


  • 100g Greek Yoghurt
  • Olive Oil
  • Red Wine Vinegar
  • Salt & Pepper


  1. Bake Salmon on the BBQ in tin foil with Olive Oil, Salt, Pepper & Honey.
  2. Boil the eggs for 6 mins, then place in cold water immediately.
  3. Make the Cous Cous: Soak in a splash of olive oil for 5 mins, then cover with just enough boiling water and leave for 5 mins. Fluff with a fork until cooked.
  4. Use a peeler to make Ribbons from the Cucumber: Position the peeler flat and run it along the length of the Cucumber until you get wide, flat ribbons.
  5. Make the dressing: Mix the Yoghurt, Olive Oil, Vinegar & Salt and Pepper.
  6. Layer your dish like this:
  • Arrange Cous Cous in a circle
  • Sprinkle Sultanas
  • Dip the Cucumber in the dressing and place on top
  • Flake over the Salmon
  • Peel the Eggs and cut into quarters, dot around the dish.
  • Spoon the Avocado on top
  • Chop the Coriander and sprinkle
  • Pour over the remainder of dressing and add a pinch of salt.

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