1 bunch cilantro, thick stems removed
3 garlic cloves, chopped
1 to 2 red jalapeno or serrano chiles (ribs and seeds removed), chopped
1 1/2-inch piece fresh ginger, peeled and chopped
1 teaspoon paprika
1 teaspoon ground cumin
1/4 cup plus 1 tablespoon extra-virgin olive oil
Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
4 salmon steaks (6 to 8 ounces each)
1 cup couscous
Coarse salt and ground pepper
In a food processor, pulse cilantro, garlic, chile, ginger, paprika, and cumin until finely chopped. Add cup oil and lemon juice and pulse to combine.
Arrange salmon in a 9-by-13-inch baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes. Preheat oven to 375. Bake salmon, uncovered, until opaque throughout, 12 to 14 minutes.
Meanwhile, in a small saucepan, bring 1 cup water to a boil. Stir in couscous, season with salt and pepper, and remove from heat. Cover and let stand until tender, about 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon oil. Serve salmon with couscous