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

Considering this meal is dairy free, it is actually sublime. Not even a shaving of parmigiano is needed. Also, I have never tired pearl couscous before, but after this recipe I will be preparing and serving it in many of my meals. I was delightfully surprised by its creamy texture, which mimics a cream based pasta dish. Am I going vegan now? Although, I have to attribute the divine taste of the couscous to the Lemon Oregano Oil, a simple and elegant sauce. 

Each element, salmon, couscous, and tomatoes were fantastic on their own, but when scooped up in the same bite the flavors created magic in your mouth. Please enjoy this recipe and love it. I found the recipe again at Visit their website for the original recipe and the rave reviews. 


Tomatoes and Lemon Oregano Oil

  • 1 lb organic grape tomatoes 
  • 1 1/4 teaspoon 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 fresh oregano leaves, plus 3 tablespoons finely chopped 
  • 2 teaspoons fresh lemon zest, removed in strips with vegetable grater and minced 
  • 1 large lemon or two tablespoons fresh lemon juice (use the same lemon for the zest) 
  • 2 teaspoons olive oil
  • 2 1/4 cup pearl couscous or 12 oz. Also known as Israeli or Middle Eastern couscous if you buy it from Whole Foods. 
  • 1 3/4 or 1 16 oz can of organic chicken broth
  • 1 cup water
  • 1/4 teaspoon salt 
  • 6 6oz pieces or salmon filet with skin
  • 1 teaspoon olive oil 
  • 1 teaspoon kosher salt and fresh ground pepper to season 
  • 1/2 lemon
  • 1/2 cup Kalamata olives 
Preheat oven to 250 degrees. 
Cut tomatoes in half and place cut side down on a large baking sheet. 
Heat a large skillet over medium heat. Add 1/3 cup olive oil and heat to just before a smoking point. Toss in garlic and cook until golden. About 1 minute. Add the whole fresh basil and oregano leaves. Then cook for about a minute to incorporate. 

Remove from heat and pour oil mixture evenly over tomatoes. Slow roast tomatoes for about 1 1/2 hours. 

Once tomatoes are tender but not falling apart use a spatula and transfer to a plate and cover. Pour the leftover oil mixture from the baking pan into a small bowl and discard solids. 

In a small bowl, whisk the lemon zest, lemon juice, 3 tablespoons finely chopped oregano, and reserved oil. Season with salt. Set aside. 

Preheat the oven to 500 degrees. 

Meanwhile, prepare the couscous. Heat a medium pot and add oil. Add the couscous and mix until a light golden color. About 1 minute. Then add chicken stock, water and salt. Bring to a boil then let simmer for 20 minutes or until all liquid is absorbed. Let couscous stand for about 10 minutes. Then finish by mixing the lemon oregano oil throughout. 

Salt and pepper the salmon. Squeeze lemon juice then drizzle olive oil over the salmon filets. Top with kalamata olives. 

Bake in the oven for 10 minutes. Then plate next to tomatoes and couscous. Eat. 

Love and Netflix nights, 

Toots and Kakes 

Filed under dinner recipe epicurious salmon healthy