Heat 2 tablespoons of the oil in a large skillet over high heat. Season both sides of the salmon with salt, pepper, and a pinch of caraway. Sear the fish for a minute or two on each side, until the skin is golden. Transfer the fish to a plate and wipe the skillet clean.

Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the garlic, both paprikas, cumin, caraway, and cayenne and cook for 30 seconds, stirring constantly so that the spices don’t burn. Add the tomato paste and cook, stirring, for 1 minute. Add the water and lemon juice and bring to a simmer, stirring occasionally. Season with salt and pepper to taste.

Return the fish to the skillet, reduce the heat, and bring to a gentle simmer. Cook for about 7 minutes, until the fish is cooked through (145 degrees F).

Remove the pan from the heat and allow to cool slightly. Sprinkle a little caraway on the fish. Serve with the pan sauce and couscous, garnished with cilantro, and with lemon wedges for squeezing.

For the Couscous: In a large microwave-safe bowl, combine the semolina, oil, and salt. Pour the boiling water over the semolina and rake with a fork.

Cover the semolina with a clean kitchen towel and microwave for 4 minutes. Rake again, cover again, and microwave for an additional 4 minutes. Rake again, then transfer the couscous to a food processor and pulse to break apart until small and fluffy.