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This is one of those recipes that is easier to follow than to write: that's to say, there are many bowls involved, which might make this look troublesome and fiddly, but the actual process involved is almost insultingly simple.
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Now, I know that it is not strictly right to indicate that you cook couscous by pouring boiling water over it.
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In an ideal world, I accept, one should soak the grains in cold water before steaming them over hot, but I take the shortcut, and repeatedly and I apologize to those whom I thereby offend.
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Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger.
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Give everything a bit of a mix before adding the hot boiled water.
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Cover the bowl, either with plastic wrap or a plate, and set aside.
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Into another bowl, put the finely chopped onion.
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In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.
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Squeeze the lemon juice into the bowl with the onions.
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Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavored oil.
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Halve the cherry or grape tomatoes and put them into yet another bowl.
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Stir in the remaining teaspoon of garlic flavored oil and set aside.
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Heat a large frying pan for the salmon fillets.
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While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.
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Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness.
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The fillets should be juicy and have a vivid coral color in the middle, so do check as you cook.
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Meanwhile, uncover and fluff the couscous, which should have absorbed all the water.
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Add the tomatoes with lemony onion mixture and stir with a fork.
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Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.
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Spoon some couscous onto each plate and arrange a salmon fillet alongside.
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Sprinkle with a little more cilantro as you hand out each plate.
