Almond Crusted Salmon with Curried Orzo Salad

The addition of ground almonds adds an elegant twist to this salmon dish.  Any leftover orzo salad (if there is any) makes a prefect pack and go lunch.
4 boneless salmon filets, about 200g/6oz each
1/3 cup (75 mL) orange juice, divided
2 tsp (10 mL) minced garlic, divided
1 tsp (5 ml) minced fresh ginger, divided
3 tbsp (45 ml) finely chopped cilantro, divided
½ cup (125 ml) lightly toasted ground almonds
1 tbsp plus 1 tsp (20 mL) mild curry paste, divided
1 cup (250 mL) dry orzo
1 tbsp (15 ml) each vegetable oil and liquid honey
½ tsp (2 ml) salt
½ cup (125 ml) each dried cranberries, grated carrot and frozen
peas, thawed
1/3 cup (75 ml) plain yogurt  
Preheat oven to 350.  Place salmon in a shallow baking dish.  Stir together ¼ cup (50 mL) orange juice, 1 tsp (5 ml) garlic and ½ tsp (2 mL) of ginger.  Pour over salmon.  Cover and refrigerate for 30 minutes or up to 4 hours.  Stir 2 tbsp (30 mL) of cilantro with ground almonds and divide evenly between salmon, patting down with hand.  Place baking dish in center of pre-heated oven and bake for 25 minutes.  
Cook orzo in a pot of boiling salted water for 5 minutes. Drain well in a fine mesh sieve.  Whisk remaining orange juice with remaining garlic, ginger, 1 tbsp (15 mL) curry paste, oil, honey and salt.  Combine dressing with cooked orzo, dried cranberries, grated carrot and peas. Stir yogurt with remaining cilantro and remaining curry paste.  Divide orzo and salmon evenly between 4 plates.  Garnish evenly with yogurt mixture.              Makes 4 servings.