1. Place the salmon in a deep-sided nonstick frying pan. Pour over the wine and add the bay leaves, lemon rind and pepper. Bring to a boil, then reduce the heat, cover and poach the salmon for 5–6 minutes or until just cooked—it should still be very slightly translucent in the centre.
2. Meanwhile, for the tarragon mayonnaise, stir together the mayonnaise, yogurt, grated lemon rind and tarragon. Season with pepper and spoon the mixture into a serving bowl.
3. When the salmon is cooked, drain off most of the cooking liquid into a measuring cup and add enough boiling water to make 1 1⁄2 cups. Cover the pan with a lid to keep the salmon warm, off the heat.
4. Pour the diluted fish stock over the couscous in a bowl and leave for 3–4 minutes for the liquid to be absorbed. Fluff up the couscous with a fork and stir in the chopped tomatoes, green onions and arugula. Drizzle over the olive oil and lemon juice, and stir to blend everything together. Season with more pepper.
5. Serve the warm salmon with the tarragon mayonnaise and the couscous salad.

Salmon with tarragon mayonnaise variations: If you like the aniseed flavour of Pernod, poach the salmon in 1⁄3 cup water or stock mixed with 5 tablespoons Pernod or pastis. The Pernod flavour works well with the tarragon in the mayonnaise. Light sour cream and Greek-style yogurt can both be used for making the sauce in place of the yogurt and mayonnaise.

preparation time 20 mins
cooking time 10 mins
serves 4

PER SERVING

352 calories
29 g protein
14 g total fat
2 g saturated fat
62 mg cholesterol
24 g total carbohydrate
11 g sugars
3 g fibre
321 mg sodium

Combining mayonnaise with plain low-fat yogurt makes a lighter sauce that is lower in calories and fat than mayonnaise alone. Couscous, made from semolina, is the staple food in many north African countries. Buy it at the grocery store.