Marinate the salmon for 30 minutes in a mixture of 2Tbs chili sauce, 2 Tbs soy sauce, 1 Tbs sesame oil, 1 Tbs rice wine, 2 tsp grated ginger and crushed garlic,
then sprinkle with sesame seeds and roast in a 200°C oven for 20 minutes. Make couscous according to the packet, using chicken stock and a knob of butter.
Fluff up with a fork, adding toasted pine nuts, pomegranite seeds and coriander. Serve with a salad of orange segments and water cress, and a dressing made
from 1/2 cup Greek yogurt, 2 Tbs mayonnaise, 1 tsp grated ginger, 1 tsp sesame oil and 1 tsp light soy sauce.