Slow Roasted Salmon With Cherry Tomatoes And Couscous Food

SALMON & MELTING CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

LEMONY SALMON WITH CHERRY TOMATO COUSCOUS

Steps:

• This is one of those recipes that is easier to follow than to write: that's to say, there are many bowls involved, which might make this look troublesome and fiddly, but the actual process involved is almost insultingly simple.
• Now, I know that it is not strictly right to indicate that you cook couscous by pouring boiling water over it. In an ideal world, I accept, one should soak the grains in cold water before steaming them over hot, but I take the shortcut, and repeatedly and I apologize to those whom I thereby offend.
• Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.
• Into another bowl, put the finely chopped onion.
• In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.
• Squeeze the lemon juice into the bowl with the onions.
• Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavored oil.
• Halve the cherry or grape tomatoes and put them into yet another bowl. Stir in the remaining teaspoon of garlic flavored oil and set aside.
• Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.
• Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness. The fillets should be juicy and have a vivid coral color in the middle, so do check as you cook.
• Meanwhile, uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork.
• Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.
• Spoon some couscous onto each plate and arrange a salmon fillet alongside. Sprinkle with a little more cilantro as you hand out each plate.

SLOW-ROASTED SALMON

Steps:

• Preheat oven to 250 degrees.
• Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
• Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.

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.

SLOW-BAKED SALMON AND CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
• Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.