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.
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.