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

Name: Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 10 fresh basil leaves; 2 garlic cloves, finely chopped; 85 grams 1/2 cup Kalamata or other brine-cured black olives , pitted and quartered lengthwise; 2 Tbsps fresh lemon juice; 2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced; 14 fl. oz.s 3/4 cups reduced-sodium chicken broth; 1 teaspoon olive oil; 12 whole fresh oregano leaves plus 3 tablespoons finely chopped; 340 grams 1/4 cups pearl (Israeli) couscous; 454 grams plum tomatoes , halved lengthwise; 1 kilograms wild salmon fillet with skin (preferably center cut); 1 teaspoons salt; 1 teaspoons sugar; 237 milliliters water

Need a dairy free main course? Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil could be a great recipe to try. One serving contains 518 calories, 43g of protein, and 15g of fat. This recipe serves 6. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, lemon juice, salmon fillet, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 25 hours.

Instructions

Put oven rack in middle position and preheat oven to 250°F.

Equipment you will use

Oven

Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan.

Ingredients you will need

Tomato

Pepper

Sugar

Salt

Equipment you will use

Baking Pan

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. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.

Ingredients you will need

Oregano

Tomato

Garlic

Basil

Cooking Oil

Equipment you will use

Frying Pan

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. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Oregano

Juice

Cooking Oil

Equipment you will use

Measuring Cup

Spatula

Sieve

Bowl

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.

Ingredients you will need

Olive Oil

Couscous

Toast

Equipment you will use

Sauce Pan

Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes.

Ingredients you will need

Couscous

Broth

Water

Salt

Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt.

Ingredients you will need

Oregano

Lemon

Salt

Cooking Oil

Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil.

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes.

Ingredients you will need

Olive Oil

Salmon

Salt

Equipment you will use

Baking Pan

Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.

Ingredients you will need

Couscous

Oregano

Olives

Salmon

Tomato

Lemon

Cooking Oil

Equipment you will use

Spatula

Tomatoes can be roasted 3 days ahead and chilled in oil in an airtight container. Bring to room temperature before proceeding.

Ingredients you will need

Tomato

Cooking Oil

Equipment

Ingredients

Servings:

1teaspoons

black pepper 10

fresh basil leaves 2

garlic cloves, finely chopped 85grams

1/2 cup Kalamata or other brine-cured black olives , pitted and quartered lengthwise 2Tbsps

fresh lemon juice 2teaspoons

fresh lemon zest, removed in strips with a vegetable peeler and finely minced 14fl. oz.s

3/4 cups reduced-sodium chicken broth 1teaspoon

olive oil 12

whole fresh oregano leaves plus 3 tablespoons finely chopped 340grams

1/4 cups pearl (Israeli) couscous 454grams

plum tomatoes , halved lengthwise 1kilograms

wild salmon fillet with skin (preferably center cut)1teaspoons

salt 1teaspoons

sugar 237milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.