King salmon in chraime sauce with mint couscous and lemon yogurt

In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with 1 tablespoon [2 TBL] butter (from your pantry), if using. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork. Meanwhile, start the fish.

• Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season generously with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon or barramundi) and cook until lightly browned (and the salmon or barramundi skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is almost opaque but not yet cooked through, about 30 seconds. Transfer to a plate. Do not clean the pan. While the fish is cooking, prepare the lemon yogurt. 

• Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]

In a small bowl, stir together the yogurt and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the tomato paste and chraime spice blend and cook until fragrant, about 1 minute. Add the tomatoes and 1 cup [1½ cups] water and bring to a boil, then reduce to a simmer. Add the fish (skin side up for the salmon or barramundi) and cook until the flesh is opaque and flaky, 2 to 4 minutes. Season the sauce to taste with salt and pepper. While the sauce and fish are cooking, finish the couscous.

• Strip the mint leaves from the stems; coarsely chop the leaves.

Gently stir the mint into the couscous.

Transfer the couscous to individual plates and top with the fish and chraime sauce. Garnish with the lemon yogurt and sumac and serve with the lemon wedges.