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 Matthew Hranek

Ingredients

  • 6 plum tomatoes
  • ¾ teaspoon salt
  • 10 fresh basil leaves
  • ½ teaspoon black pepper
  • 2 teaspoons fresh lemon zest
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon olive oil
  • + 13 more ingredients
    • ½ teaspoon salt
    • ½ cup Kalamata or other brine-cured black olives
    • 12 fresh oregano leaves
    • 2 garlic cloves
    • 1 ¾ cups reduced-sodium chicken broth
    • 1 cup water
    • 1 ¼ teaspoons sugar
    • 3 tablespoons fresh oregano leaves
    • 6 6-oz pieces wild salmon fillet with skin (preferably center cut)
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons olive oil
    • 2 ¼ cups pearl (Israeli) couscous
    • ¼ teaspoon salt

Put oven rack in middle position and preheat oven to 250°F. 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 hot but not smoking, then cook garlic, st...

View full recipe at Epicurious

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