Salmon is readily available all year round and is keenly priced, making it an affordable treat. This dish can be served warm or cold, with a green leaf salad tossed with mange-tout or green beans, and some crusty bread.
The aniseed flavour of Pernod works well with the tarragon mayonnaise. Poach the salmon in 100 ml (3½ fl oz) water or stock mixed with 4 tbsp Pernod or pastis. * Half-fat crème fraîche and 0% Greek-style yogurt can be used to make a sauce with an even lower fat content. * For a special occasion, cook a whole salmon and serve it garnished with twists of lemon and sprigs of fresh tarragon. To cook salmon, season and wrap loosely in a large sheet of lightly oiled foil, then bake in a preheated 180ºC (350ºF, gas mark 4) oven, allowing 10 minutes per 450 g (1 lb).
Combining reduced fat mayonnaise with plain low-fat yogurt makes a lighter sauce that is lower in calories and fat than standard mayonnaise alone. * Couscous is the staple food in many North African countries. It is low in fat and high in starchy carbohydrate. For a lower Glycaemic Index, use pasta or rice noodles instead.
Excellent source of iron, niacin, vitamin B1, vitamin B6, vitamin B12, vitamin E. Good source of selenium, vitamin A, vitamin C. Useful source of calcium, folate, potassium, vitamin B2, zinc.