Grilled Frøya salmon with couscous, yoghurt sauce with garlic, mint and coriander

Start by preparing the couscous. Follow the cooking instructions on the packet. Do not remove the lid while the couscous is cooking - this keeps it fluffy. Use a fork to stir it before serving.

Find a dry frying pan and fry the pine nuts until golden.

The yoghurt: Chop all the herbs, stir them into the yoghurt with the garlic and lemon zest. Set aside. Divide the salmon into smaller portions and grill or fry until it has a pink centre; about 1 minute on each side.

Place the couscous on a large platter. Place the salmon on top. Garnish with nuts and yellow raisins.

Serve the yoghurt mixture separately in a bowl for everyone to enjoy.