Slow-Roasted Salmon with Cherry Tomatoes and Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Slowly roast a trimmed, center-cut piece of salmon over a bed of herbs to infuse the flesh with fresh flavor; then bring it to the table in the pan so guests can help themselves. This dish is also good at room temperature or served cold at your next picnic. Ingredients:
1 cup plain greek yogurt |
1/2 cup plain yogurt |
3 tablespoons chopped fresh dill |
2 tablespoons chopped fresh chives |
1 tablespoon finely grated lemon zest |
kosher salt |
6 tablespoons olive oil, divided |
1/2 bunch dill fronds |
1/2 bunch thyme sprigs |
1 3-pound piece center-cut skin-on salmon fillet, preferably wild king, pin bones removed |
kosher salt |
8 ounces small cherry tomatoes on the vine (optional) |
2 cups cherry tomatoes, halved |
4 tablespoons olive oil, divided |
2 tablespoons chopped flat-leaf parsley |
2 tablespoons za'atar (optional) |
kosher salt |
2 cups israeli couscous |
1 tablespoon unsalted butter |
Directions:
1. For yogurt sauce: Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.
2. For salmon: Preheat oven to 325°F. Pour 4 tablespoons oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
3. For tomatoes and couscous: Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
4. Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous.
5. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
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