Place the couscous into a deep bowl and just cover with boiling water. Cover with cling film and leave for 15 minutes.
Next break up the cauliflower into small florets and blitz in small batches in a food processor, need to be quite fine, but not a paste.
Heat the olive oil in a large sauté pan or wok and sauté the onions quickly for 5-6 minutes, then add the garlic, and cauliflower and cook over a high heat for 3-4 minutes to soften the cauli, don’t overcook.
Then tip into the couscous and add the vinegar, coriander, basil and season with salt and pepper. Leave to cool.
Pre-heat a grill or oven to 200C.
Dust the fillet with a little salt then pile on the spices, press down well.
Heat the oil in an oven proof non-stick frying pan.
Place the salmon fillet, spice side down and gently cook for 3-4 minutes, or until the spices are just browned nicely, then carefully turn the fillet over and place on the skin.
Transfer the pan to the grill or oven and gently cook for 12-14 minutes, do not overcook.
Once the fillet is half cooked remove from the oven cover with foil and leave in a warm place for at least 15 minutes. It’s important that you only cook the salmon half way, then leave to rest so the residual heat will warm through the natural oils in the salmon.
Next, mix all the ingredients for the dressing and season well, you may need to add a dash of water to loosen the dressing slightly.
To serve place the fillet on a large plate and using a large spoon, pull the flakes away.
Serve on top of the couscous, then add a dollop of crème fraiche.
Sprinkle over a few spring onion shards, chopped basil and a sprinkling of the spices.