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Preheat oven to 350°F. Thaw fish if frozen. Rinse and pat dry; set aside.
In a large ovenproof skillet, cook and stir bell pepper, red onion, celery and garlic in hot oil over medium-high heat for 3 minutes. Add canned tomatoes, dried plums and curry powder. Cook and stir for 2 minutes; remove from heat.
Add salmon to skillet; transfer to oven. Bake, uncovered, for 10 minutes or until salmon just begins to flake.
Meanwhile, in a small saucepan, bring water to a boil. Stir in couscous; return to boiling. Reduce heat. Simmer, covered, about 12 minutes. Remove from heat; cover and let stand 2 minutes. Drain if necessary. Serve salmon over couscous. Sprinkle with fresh mint.