3 hrs 20 mins
2 hrs 40 mins
The original name for this recipe was "Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil" but it was too long so I had to shorten it! For this recipe, wild salmon is best, for its flavor, which is more mild than that of farm raised. A note to save time: Tomatoes can be roasted 3 days ahead and chilled in oil in an airtight container. Just bring to room temperature before proceeding, and you're good to go!
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For tomatoes and lemon oregano oil
- 6 plum tomatoes, halved lengthwise (1 pound)
- 1 1/4 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, finely chopped
- 10 fresh basil leaves
- 12 whole fresh oregano leaves
- 3 tablespoons finely chopped fresh oregano leaves
- 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 1/4 cups pearl couscous (Israeli, 12 ounces)
- 1 3/4 cups reduced-sodium chicken broth (14 fl.oz.)
- 1 cup water
- 1/4 teaspoon salt
- 1Roast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250 degrees.
- 2Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan.
- 3Heat 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.
- 4Stir in basil and whole oregano leaves, then pour oil over tomatoes.
- 5Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
- 6Transfer 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.
- 7Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
- 8Cook 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.
- 9Add 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.
- 10Roast salmon while couscous stands: Put oven rack in upper third of oven and preheat oven to 500 degrees.
- 11Line a 12"x17" shallow baking pan with foil then arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt.
- 12Roast salmon until just cooked through, 12 to 14 minutes.
- 13Divide couscous among 6 plates.
- 14Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous.
- 15Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.
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Nutritional Facts for Wild Salmon With Pearl Couscous and Slow-Roasted Tomatoes
Serving Size: 1 (440 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 608.8
- Calories from Fat 200
- Total Fat 22.2 g
- Saturated Fat 3.3 g
- Cholesterol 87.5 mg
- Sodium 823.9 mg
- Total Carbohydrate 56.4 g
- Dietary Fiber 4.7 g
- Sugars 2.7 g
- Protein 44.0 g
The following items or measurements are not included: