Wild Salmon With Pearl Couscous And Slow Roasted Tomatoes Recipes

ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
• Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
• In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
• Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.

WILD SALMON WITH PEARL COUSCOUS AND SLOW-ROASTED TOMATOES

Steps:

• Roast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250 degrees.
• Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon 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 teaspoon salt and pepper.
• Cook couscous: 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.
• Roast salmon while couscous stands: Put oven rack in upper third of oven and preheat oven to 500 degrees.
• Line a 12"x17" shallow baking pan with foil then 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.