Salmon on the grill is simple summer food that can be varied in many ways. Here the Indian raita gives the dish a nice touch.
Heat up the grill.
Cut the salmon into servings, scrape the skin well, rinse and dry.
Sprinkle lemon zest, salt, pepper and sugar on the salmon.
Place on the grill skin side down and cover with a lid if you have one.
Leave on the grill for approx. 6 minutes.
Pell cucumber, cut in half lengthwise, remove the seeds and grate coarsely.
Sprinkle with salt and leave for 15 minutes.
Drain off the liquid and mix with yogurt and finely chopped coriander.
Taste with salt and pepper.
Bring vegetable stock and butter to a boil, add couscous and cook as instructed on the package.
Finely chop onion and garlic, and cut zucchini into 1 cm pieces.
Heat rapeseed oil in a casserole, add onion and garlic and sauté for approx. 2 minutes.
Add zucchini and canned bell pepper and sauté for 2 more minutes.
Add the couscous, stir well, cover with a lid and set aside for 5 minutes.
Taste with salt.
Serve grilled salmon with raita and couscous on the side.