The day before, rinse the salmon side and dry with kitchen roll.
Coarsely crush the spice grains in a mortar. Mix well the salt and the two kinds of sugar. Rinse the lemons, rub dry and thinly grate the zest. Coarsely chop the dill. Place the salmon fillet, skin side down, on a large piece of plastic wrap and spread the salt mixture evenly over it. Sprinkle the spice seeds, lemon zest, and dill evenly over the top. Wrap the salmon tightly in the plastic wrap and place in a dish or on a platter to marinate for about 24 hours in the refrigerator.
Turn once in between to the other side. One day later, for the couscous, boil the clear soup with the lime leaf and the lemongrass and remove from the stove. Remove the lime leaf and lemongrass and pour the clear soup over the couscous. Cover and allow to swell for about 20 minutes. Season with Ras el Hanout and Fleur de sel. Remove the peel from the citrus fruits so generously that the white inner skin is also removed. Remove the fruit fillets between the separating skins, collecting the juice. Squeeze out the rest of the fruit. Whisk about 6 tbsp of the collected citrus juice, fleur de sel, pepper and the two types of oil and pour over the couscous form. Pluck the mint leaves and chop them. Cut the citrus fillets a tiny bit smaller, if desired. Fold the citrus fillets and the mint into the couscous, season with