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

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

• 6 plum tomatoes (450g), halved lengthwise

• 1 1/4 teaspoons sugar

• 3/4 teaspoons salt

• 1/2 colher de chá de pimenta preta

• 80ml de azeite de oliva extra-virgem

• 2 dentes de alho, finamente picados

• 10 fresh basil leaves

• 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 colheres de sopa de suco de limão fresco

• 2 colheres de chá de azeite

• 550ml pearl (Israeli) couscous (350g)

• 425ml reduced-sodium chicken broth (425ml )

• 240ml water

• 1/4 colher de chá de sal

• 6 (170g) pieces wild salmon fillet with skin (preferably centre cut)

• 1 colher de chá de azeite de oliva

• 1/2 colher de chá de sal

• 120ml Kalamata or other brine-cured black olives (90g), pitted and quartered lengthwise

Put oven rack in middle position and preheat oven to 121°C.

Toss tomatoes with sugar, 1/2 teaspoons salt, and 1/4 teaspoons 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, 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.

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 teaspoons salt and pepper.

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. 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 2 1/2 tablespoons lemon oregano oil. Season with salt.

Put oven rack in upper third of oven and preheat oven to 260°C. Line a 17- by 12-inch shallow baking pan with foil.

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.

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.

Aviso Legal

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