Salmon with Pearl Couscous, Slow Roasted Tomatoes with lemon Oregano Oil
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings30
minutes12
minutesWe love Salmon especially Coho Salmon. We use 1 Ocean to deliver us fresh seafood every week. It is so nice as we can order Monday and have it delivered by Wednesday. We can order a wide range of fish. We eat fish at least once a week sometimes twice a week. My husband makes killer fish stews. This dish is great for family meals or for guests that like fish. Fish is not my go to when having dinner parties but if you are lucky to have friends who like or love fish then this is the recipe for you. It’s healthy, it has great flavors and textures and it is beautiful in the colors with the pink of the salmon, the red of the tomatoes and the couscous with the oregano oil. YUM! What’s not to love about a dish that’s easy to make, it might have a few more steps than a quick recipe but lots of that can be done ahead. ****TOMATOES NEED TO SLOW ROAST FOR 2-21/2 HOURS. THIS CAN BE DONE 1 DAY AHEAD AND GENTLY REWARMED FOR SERVING.
Tomatoes and Lemon Oregano
6 plum tomatoes, (1lb) halved lengthwise Or you can use Roma or larger cherry tomatoes, halved
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground fresh pepper
2 garlic cloves, finely chopped
10 basil leaves
12 whole fresh oregano leaves and 3 Tablespoons chopped fresh oregano
2 teaspoons fresh lemon zest, preferably removed with a peeler and then chopped
2 Tablespoons fresh lemon juice
- Couscous
2 Teaspoons olive oil
2 1/4 cups pearl couscous
1 3/4 cups chicken broth
1 cup water
1/4 teaspoon salt
- Salmon
6 (6oz) fillets of fresh wild salmon with skin on, center cut
1 teaspoon olive oil
1/2 teaspoon salt
1/2 cup olive brine cured Kalamata or other black olive, pitted and quartered lengthwise
Directions
- Preheat oven to 250. Place tomatoes in a bowl and toss with sugar, salt and fresh pepper. Line a rimmed baking sheet or small baking dish with parchment.
- Place olive oil in a saucepan over medium heat when it becomes glossy, add the garlic and cook for 1-2 minutes until garlic is lightly golden, add the oregano leaves and basil. Remove from heat. Place the tomatoes on the prepared baking dish and pour over the olive oil. Place in oven to slow roast for 2 hours.
- Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
- COUSCOUS: Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt.
- ROAST THE SALMON WHILE THE COUSCOUS RESTS.
- Place oven rack in the upper third part of the oven. Preheat oven to 500. Line a rimmed baking sheet with heavy duty foil and drizzle with oil preferably avocado oil which can handle high heat. Arrange salmon, skin sides down, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes.
- Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.
