marinated salmon with couscous... 30 minutes, plus marinating

the goods:

1 bunch cilantro, thick stems removed
3 garlic cloves, chopped
1 jalapeno chile (ribs and seeds removed), chopped
1 and 1/2-inch piece fresh ginger, peeled and chopped
1 teaspoon paprika
1 teaspoon ground cumin
1/4 cup plus 1 tablespoon extra-virgin olive oil
finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
2 to 4 salmon steaks or fillets
1 cup couscous



In a food processor, combine cilantro, garlic, chile, ginger, paprika, and cumin. Pulse until finely chopped. Add 1/4 cup oil and lemon juice and pulse to combine.



Arrange salmon in a baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes.



Preheat oven to 375 degrees. Bake salmon, uncovered, until opaque throughout, 15 minutes.



Meanwhile, in a small saucepan, bring 1 cup water to a boil. Stir in couscous, season with salt and pepper, and remove from heat. Cover and let stand until tender, about 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon oil.



Serve salmon with couscous and a salad.