Pan Roasted Salmon with Couscous and Chili Vinaigrette

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4 1/2inch thick salmon steaks, skin on, 5 to 6 ounces each

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

2 large shallots, peeled and finely chopped (about 1/4 cup)

3 tablespoons tiny nonpareil capers, coarsely chopped

1/4 cup pitted and chopped Nicoise or Kalamata olives

Juice of 1 lime (about 2 tablespoons)

1/4 cup dry white wine

1 recipe Roasted Tomato Couscous (recipe follows)

4 teaspoons Chili Vinaigrette (recipe follows)

COUSCOUS WITH ROASTED TOMATO

4 beefsteak tomatoes, halved and seeded

3 tablespoons olive oil

1 cup "quick" couscous, steamed according to package directions

2 tablespoons chopped or julienne basil

Salt and freshly ground pepper to taste

Vinaigrette :

2 tablespoons sherry vinegar

1 tablespoon honey

1 small jalapeno pepper, seeded and finely diced

1/4 teaspoon ground cumin

1/4 cup finely chopped scallions

Salt and pepper

4 tablespoons olive oil

CHILI VINAIGRETTE

1/4 cup white wine vinegar

1 tablespoon mustard

1/2 cup olive oil

1 tablespoon ancho chili paste

1 teaspoon ground cumin