You can make the tomatoes and oil earlier in the day; bring to room temperature before serving. The salad greens, too, can be washed and spun dry ahead of time, and left in the refrigerator. The salmon recipe is an adaptation from Gourmet, and serves 6, as does the salad.
Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil
For tomatoes and lemon-oregano oil:
- 2 pints cherry tomatoes, whole
- 1 1/4 tsp sugar
- 3/4 tsp kosher salt
- freshly ground black pepper
- 2/3 cup extra-virgin olive oil
- 4 garlic cloves, chopped
- 20 fresh basil leaves
- 24 fresh oregano leaves, plus 1/4 cup chopped fresh oregano
- grated zest of 2 lemons
- juice of 1 lemon
- 2 tsp olive oil
- 2 1/4 cups pearl (also called Israeli) couscous – I used whole wheat
- 1 3/4 cups no-chicken broth
- 1 cup water
- 6 6-oz. pieces salmon fillet with skin, preferably wild and sustainably caught
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 1/2 cup kalamata olives, quartered lengthwise
For tomatoes and oil: Preheat oven to 250 degrees.
Combine tomatoes, sugar, salt and pepper in a small shallow dish.
Heat olive oil in a 10” skillet over medium heat until shimmering, then add the garlic and cook for 1 minute.
Remove pan from heat and add the basil and oregano leaves.
Pour oil over the tomatoes.
Roast tomatoes in the oven for about 2 hours, until very soft but not falling apart.
When cool, use a slotted spoon to transfer the tomatoes to a bowl, then pour the oil mixture through a fine-mesh sieve into a separate container, discarding solids. Stir lemon zest, juice, and chopped oregano into the oil.
For the couscous:
Heat olive oil in a 3-quart pot over medium heat. Add the couscous and toast, stirring occasionally, until lightly golden, 3 – 4 minutes.
Add broth and water, bring to a simmer, then cook, covered, for 12 minutes
or until the liquid is absorbed. Remove from heat and let sit, covered, another 10 minutes,
then stir in 3 TBS of the lemon oregano oil.
While the couscous is cooking, make the salmon. Line a large rimmed baking sheet with foil and preheat the oven to 500 degrees, with the rack in the upper third of the oven.
Arrange salmon skin-side down, brush with olive oil, sprinkle with salt, then roast for 12 minutes or until just cooked through.
To serve, divide couscous on plates, top with a piece of salmon, then tomatoes, olives, and a generous drizzle of lemon-oregano oil.
- 4 oz. dandelion greens, roughly chopped
- 4 oz. escarole, inner leaves preferred, chopped
- 1 cup coarsely chopped parsley
- juice of 1/2 lemon
- 2 TBS extra-virgin olive oil
- 1/2 tsp sugar
- sea salt and freshly ground black pepper to taste
Toss together dandelion greens, escarole and parsley.
Whisk together lemon juice through pepper.
Pour dressing over greens and toss well to combine.