Ingredients:

4 x 150g /5 oz Tartan Quality Mark salmon fillets
175g / 6oz cous cous
2 medium courgettes, sliced
1 large red onion, peeled and sliced
125g / 4oz mushrooms, sliced
1 large red pepper, sliced
2tbsp sunflower oil
salt and pepper
handful of fresh chopped chives and basil
2 tbsp ready made French dressing
few sprigs fresh basil for garnishing

Method:

1. Prepare cous cous by following instructions on packet.

2. Pre-heat the griddle pan until slightly smoking.

3. Toss the vegetables in half the oil. Season and griddle for 8 - 10 minutes, turning once. Put the vegetables to one side.

4. Brush the salmon with the remaining oil, season and griddle for 6-8 minutes, turning once. The salmon is cooked when the flesh is opaque & flakes easily when tested with a fork.

5. Add the chives and basil and dressing and griddle vegetable to the cous cous and toss well.

6. Serve the vegetable cous cous topped with the salmon. Garnish with a few basil leaves.