Salmon:
1 1/2 pounds salmon fillet
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Couscous:
1 1/2 cups quick cooking couscous
2 cups boiling water
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Sea salt and freshly ground black pepper
1 pint cherry tomatoes, cut in 1/2
1 cucumber, sliced thin
4 scallions, sliced thin
1/2 cup fresh watercress leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh dill
Dressing:
3 tablespoons creme fraiche
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill
1/2 cup fresh watercress leaves
Sea salt and freshly ground black pepper
Lavash bread, to serve
Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool.
Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients.
Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning.
Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap.
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