Salmon with couscous crust & tomato and olive salsa

This is from the legendary Delia Smith.

Ingredients >  4 x 150 gm boned and skinned fillets of salmon > 150 gm medium couscous >  20 ml dry white wine >  3 pinches of saffron stamens >  1 egg, beaten >  Salt and freshly milled black pepper Tomato and Olive Salsa >  225 gm tomatoes >  75 gm black olives > 1 large clove garlic > 110 ml olive oil > 1 Tbsp lemon juice > 1 Tbsp white wine vinegar > 1 tsp grain mustard > 1 Tbsp chopped parsley >  Salt and freshly milled black pepper

Steps Place the couscous in a bowl. Heat up the wine until just simmering. Whisk into it the saffron stamens and some salt and pepper. Pour over the couscous grains and leave until the liquid is absorbed. Fluff the couscous by making cutting movements across and through it with a knife. Prepare a lightly-greased baking sheet. Place the beaten egg in a bowl that can hold a salmon fillet. Season each salmon fillet with salt and pepper, and dip it first in the egg and then in the couscous. Press the couscous firmly all around the fillet and place each it on the baking sheet. If you are not making it immediately, cover with cling film and place in the refrigerator. Prepare the salsa:           a. Skin, deseed and chop the tomatoes               very small.           b. Pit the olives and then chop them the              same size as the tomatoes.          c. Crush the garlic with 1 tsp rock salt,              and then add the mustard, vinegar,              lemon juice, olive oil, and plenty of              black pepper.          d. About half an hour before serving, add              the tomatoes, olives and chopped              parsley.      12.   When ready to eat, pre-heat the oven             to 90 degrees C, and bake the salmon             fillets for 15 to 20 minutes.      13.   Serve each one with the salsa, and            serve the remaining salsa separately.