Salmon with Pearl Couscous, Tomatoes, and Lemon Oregano Oil
Ingredients
For tomatoes and lemon oregano oil
1 quart grape tomatoes
1 1⁄4 teaspoons sugar
3⁄4 teaspoon salt
1⁄2 teaspoon black pepper
2 cloves garlic, finely chopped
10 fresh basil leaves
30 fresh oregano leaves
1⁄3 cup olive oil
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
For couscous
2 teaspoons olive oil
2 1⁄4 cups pearl (Israeli) couscous (I used an 11.5 ounce container.)
1 3⁄4 cups chicken broth
1 cup water
1⁄4 teaspoon salt
For salmon
6 (6 ounces each) salmon fillet pieces with skin
1 teaspoon olive oil
1⁄2 teaspoon salt
Instructions
1. Preheat oven to 500*F.
2. Toss tomatoes with sugar, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper, garlic, basil and oregano. Heat oil in large skillet over medium heat. Add tomatoes and cook, stirring occasionally, until tomatoes have wrinkled and burst, 1 to 1 1⁄2 hours. Stir in zest, juice, and remaining salt and pepper. Remove from heat.
3. Heat 2 teaspoons olive oil in medium saucepan over medium heat. Add couscous and toast, stirring occasionally, until fragrant and golden, 3 to 5 minutes. Add 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 tomato and oil mixture.
4. While couscous stands, line a baking pan with foil or parchment paper. Arrange salmon, skin sides down, in baking pan. Drizzle 1 teaspoon oil over fillets then sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes. Serve salmon over couscous.
Comments
This recipe is from epicurious.com. I’m a lover of salmon and always on the lookout for new ways to prepare it. However, this recipe was chosen not for the salmon but for the pearl couscous which has finally made an appearance at my local grocery store.
After years of wanting to try pearl couscous, it’s really just little pieces of pasta. I certainly like it better than regular couscous, which I’m not a huge fan of, but I think that any small pasta, like orzo for example, would have worked equally well here.
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