Name: Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil
Cook time: 40 min
Total time: 3 1/4 hr (includes roasting tomatoes)
Yield: Makes 6 servings
Ingredients: 6 plum tomatoes (1 lb), halved lengthwise; 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 plus 3 tablespoons finely chopped; 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 (Israeli) couscous (12 oz); 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 cup water; 1/4 teaspoon salt; 6 (6-oz) pieces wild salmon fillet with skin (preferably center cut); 1 teaspoon olive oil; 1/2 teaspoon salt; 1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise

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

We prefer wild salmon not only for ecological reasons but for its flavor, which is more mild than that of farm raised. Although limited varieties are available year-round, peak season begins in the spring, when the fish are caught en route to their spawning rivers.

Cooks' note:

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

Recipe notes

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