Salmon over Zesty Fragrant Couscous

Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Add the carrot and the water (see pantry for amount). Cover with the lid and allow to stew for 5 minutes. Remove the lid and stir in the paprika, then fry for 3 minutes. Season to taste with salt and pepper.

Melt a knob of butter in a frying pan over medium-high heat. Fry the onion with the salmon on its skin for 2 - 3 minutes. Meanwhile, in a small bowl combine the rest of the African-inspired spice mix with the honey. Flip the salmon, then top with the honey mixture and fry for a further 1 - 2 minutes. Add a splash of water as necessary if the sauce is too thick, then allow to reduce for 1 minute.

Remove the skin and the white pith from the orange, then dice the flesh. Finely chop the fresh herbs. Transfer the diced orange, fresh herbs and couscous to the carrots. Drizzle with extra virgin olive oil as preferred, then mix well and season to taste with salt and pepper.

In a small bowl, combine the mayonnaise with the white wine vinegar and 0.5 tbsp water per person. Season to taste with salt and pepper.