Couscous-Crusted Salmon with Tomato & Olive Vinaigrette

Steps

1. 1
   Prepare the couscous by placing 200g in a large bowl, adding 1-2 tablespoons of olive oil, and mixing gently with a fork or by hand until the grains are evenly coated.
2. 2
   Pour 200ml of boiling water over the couscous, stir quickly, cover with a plate, and let it rest for about 5 minutes to hydrate.
3. 3
   Using a fork, gently fluff the couscous to separate the grains, which should have nearly doubled in volume.
4. 4
   Prepare the vinaigrette ingredients by roughly chopping the pitted olives and finely chopping only the parsley leaves, discarding the thick stems.
5. 5
   Make the vinaigrette by whisking together salt, pepper, 2 tablespoons of white wine vinegar, and grain mustard, then slowly add neutral oil while whisking to emulsify.
6. 6
   Fold the diced tomatoes, chopped olives, and chopped parsley into the vinaigrette and let it sit so the tomatoes release their juices.
7. 7
   Coat the salmon by gently pressing each salmon fillet into the fluffy couscous, making sure to build up a substantial crust on all sides.
8. 8
   Place the couscous-crusted salmon fillets into a baking dish that has been lightly drizzled with olive oil.
9. 9
   Preheat the oven to 200°C (400°F) with the fan setting, then place the baking dish in the oven and bake for 20-25 minutes until the couscous crust turns golden brown.
10. 10
    Plate the cooked salmon and drizzle with 2-3 tablespoons of the tomato-olive-parsley vinaigrette before serving.