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

Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil
Photo by www.epicurious.com

Ingredients

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

View full recipe at SpringPad

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