Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil

Ingredients

• ½ cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise
• ½ teaspoon salt
• 1 teaspoon olive oil
• 6 (6-oz) pieces wild salmon fillet with skin (preferably center cut)
• ¼ teaspoon salt
• 1 cup water
• 1 ¾ cups reduced-sodium chicken broth (14 fl oz)
• + 12 more ingredients
• • 2 ¼ cups pearl (Israeli) couscous (12 oz)
  • 2 teaspoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
  • 12 whole fresh oregano leaves plus 3 tablespoons finely chopped
  • 10 fresh basil leaves
  • 2 garlic cloves, finely chopped
  • ¹/₃ cup extra-virgin olive oil
  • ½ teaspoon black pepper
  • ¾ teaspoon salt
  • 1 ¼ teaspoons sugar
  • 6 plum tomatoes (1 lb), halved lengthwise

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. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until h...

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