Almond-Crusted Salmon With Vegetable Couscous

• 1/3 cup sliced almonds toasted, finely chopped
• 2 tablespoons sesame seeds
• 1 teaspoon cumin seeds
• 1 teaspoon lemon zest
• 2 skinless salmon fillets 6 oz
• 2 tablespoons olive oil
• 2 ounces couscous
• 1 red onion small, finely chopped
• 1/2 small carrot coarsely grated
• 1 stalk celery finely chopped
• 1 red chili fresh long, finely chopped
• 1/2 cup cilantro leaves fresh
• 1 clove garlic minced
• lemon wedges to serve

1. Preheat oven to 350u0b0F. Combine almonds, sesame seeds, cumin seeds and lemon zest. Lightly coat salmon fillets. Heat oil in an ovenproof frying pan over medium heat, add fish and cook for 1-2 mins per side, or until golden brown. Transfer to oven and bake for 6-7 mins for medium, or until cooked to your liking.
2. Meanwhile, pour 2/3 cup boiling water over couscous. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add onion, carrot, celery, chili, cilantro and garlic.
3. Serve salmon with couscous and lemon wedges.

almonds, sesame seeds, cumin seeds, lemon zest, salmon, olive oil, couscous, red onion, carrot, celery, red chili fresh long, cilantro, garlic, lemon wedges

Taken from www.yummly.com/recipe/Almond-Crusted-Salmon-with-Vegetable-Couscous-1406225 (may not work)