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1
Preheat the oven to 500.
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2
In a small heatproof bowl, pour the boiling water over the couscous.
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3
Cover with a plate and let stand until the water has been completely absorbed, about 20 minutes.
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4
In a small skillet, heat 1 tablespoon of the olive oil.
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5
Add the diced bacon and cook over moderate heat until it is lightly crisp, about 4 minutes.
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6
Add the minced garlic and cook until the garlic is fragrant.
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7
Remove the bacon from the heat and stir in the olives, parsley and couscous.
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8
Season lightly with salt and pepper.
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9
Put the salmon fillets on a lightly oiled baking sheet, skinned side down and season with salt and pepper.
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10
Carefully mound the couscous on the fillets, pressing lightly to help it adhere.
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11
Bake the salmon in the upper third of the oven for about 10 minutes, or until the topping is crisp and the salmon is just cooked through.
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12
Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon of olive oil.
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13
Add the leek, cover and cook over moderately low heat until softened, about 6 minutes.
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14
Scrape the leek onto a plate.
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15
Add the Pinot Noir, vinegar and shallot to the saucepan and boil over moderately high heat until the liquid has reduced to 2 1/2 tablespoons, about 4 minutes.
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16
Remove the pan from the heat and whisk in the butter, 1 tablespoon at a time; return the pan to the heat only as necessary to keep the sauce warm.
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17
Do not let the sauce boil.
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18
Stir the leeks into the sauce and cook just until heated through.
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19
Season the sauce with salt and pepper.
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20
Serve at once with the salmon.
