Step 1

Place salmon, reserved green onion trimmings, rind, peppercorns and the water in a medium saucepan; bring to the boil. Remove from heat; stand for 10 minutes.

Step 2

Remove salmon from poaching liquid to a plate, flake salmon; remove and discard green onion, rind and peppercorns.

Step 3

Bring ¾ cup (180ml) of poaching liquid back to the boil. Remove from heat; stir in couscous. Stand, covered, for 5 minutes or until liquid is absorbed. Separate grains with a fork.

Step 4

Place couscous in a medium bowl with oil; mix well. Add flaked salmon, green onion, chopped parsley and half the egg; season. With wet hands, shape mixture into eight patties; place on an oven tray lined with baking paper. Cover; refrigerate for 30 minutes.

Step 5

Place remaining egg and dukkah in separate small bowls. Dip patties in egg, draining off excess; coat top and bottom of patties in dukkah, pressing firmly.

Step 6

Make zucchini and asparagus salad: Use a vegetable peeler to slice zucchini and asparagus lengthways, into ribbons. Place in a medium bowl with combined rind, juice and oil; toss gently.

Step 7

Heat extra oil in a large frying pan over medium heat; cook patties, in two batches, for 3 minutes each side or until golden and heated through (see tips). Drain on paper towel.

Step 8

Serve patties with salad, yoghurt and lime wedges; sprinkle with parsley leaves.