Salmon Couscous

Was trying to be a little Moroccan on this one.  I first dusted my skinless pieces of salmon with salt, cumin, and five spice powder and cooked for a few minutes on each side in a straight sided pan.  I could easily have used ginger, garam masala, cayenne, or curry powder instead, just depends what you have around.  After removing the salmon I added some additional oil to the pan and sautéed a chopped onion and several celery stalks with a heaping tablespoon of jarred minced ginger, a few chili pepper flakes, and some kosher salt.  Once browned I poured in a few cups of water, some halved cherry tomatoes, a teaspoon of curry paste and some Better Than Bouillon fish stock, a couple of jars of clam stock would have been fine instead. 

I used kale this time around but spinach would have worked, and since kale takes a while to cook at this point I added it to the stock and let it simmer for half an hour.  About ten minutes before serving I threw in a handful of Kalamata olives, some shucked corn that I found in the back of the fridge, juice from half a lemon, the salmon filets, and salt to taste.  I served with plenty of broth over Israeli couscous and garnished with chopped green scallions.