Wild Salmon With Pearl Couscous, Slow-Roasted Tomatoes, And Lemon Oregano Oil
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.25 tsps
Sugar1 tsp
Salt1 tsp
Black Pepper1 cup
Extra-Virgin Olive Oil2 tbsps
Lemon Juice (fresh)1 tsp
Olive Oil1.75 cups
Chicken Broth (reduced-sodium 14 fl oz)1 cup
Water1 cup
KalamataDirections:
1
Roast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250°F
2
Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan
3
Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes
4
Stir in basil and whole oregano leaves, then pour oil over tomatoes
5
Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours
6
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
7
Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper
8
Put oven rack in middle position and preheat oven to 250°F
9
Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan
10
Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes
11
Stir in basil and whole oregano leaves, then pour oil over tomatoes
12
Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours
13
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
14
Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper
15
Cook 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
16
Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes
17
Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil
18
Season with salt
19
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
20
Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes
21
Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil
22
Season with salt
23
Roast salmon while couscous stands: Put oven rack in upper third of oven and preheat oven to 500°F
24
Line a 17- by 12-inch shallow baking pan with foil
25
Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt
26
Roast salmon until just cooked through, 12 to 14 minutes
27
Divide couscous among 6 plates
28
Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous
29
Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil
30
Put oven rack in upper third of oven and preheat oven to 500°F
31
Line a 17- by 12-inch shallow baking pan with foil
32
Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt
33
Roast salmon until just cooked through, 12 to 14 minutes
34
Divide couscous among 6 plates
35
Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous
36
Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil