Brush 1/2 tsp (2 ml) sesame oil over salmon fillets. Evenly coat each fillet with sesame seeds. Place on a parchment-lined baking tray and bake for 13-15 minutes or until fish flakes easily with a fork.
Meanwhile, bring stock to a boil in a small saucepan. Add couscous, stir, cover and remove from heat for 5 minutes.
In a medium sauté pan, heat remaining sesame oil over medium-high heat. Add garlic and ginger and sauté for 1 minute. Add frozen vegetables and continue to sauté for 2-3 minutes or until vegetables start to soften. Add rice wine vinegar and soya sauce and cook, stirring often, for 3-5 minutes.
Fluff couscous with a fork. Stir in vegetables and mix well. Divide in two and add salmon.
Makes 2 servings. Nutrients per serving:
380 calories, 11 g fat (2 g saturated fat), 664 mg sodium,
40 g carbohydrates (5 g fibre), and 31 g protein.