In a small preheated pan, add the butter when hot add the salmon skin down first and seal quickly. Continue doing this until the salmon is almost cooked. Remove from the pan keeping warm to one side
In the same pan add butter then the almonds, herbs and couscous – quickly toss and sauté together then quickly splash in some fish stock or water to cook things off …not too much to keep the couscous garnish moist
In another preheated pan add some butter then add the puha, kawakawa and moisten with the lemon juice.