Slow-Roasted Salmon with Cherry Tomatoes and Couscous
By Dixie8686
Recipes & Menus | recipes
Slow-Roasted Salmon with Cherry Tomatoes and Couscous
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.
6–8 servings
Recipe by Jeff Cerciello
Photograph by Peden & Munk
June 2012
- 6
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
Preparation
Step 1
Preparation
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.
Salmon
Preheat oven to 325°. Pour 4 Tbsp. 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 Tbsp. 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.
Tomatoes and Couscous
Toss tomatoes with 3 Tbsp. oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
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 Tbsp. oil. Season to taste with salt. Gently fold tomatoes into couscous
Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Salmon Recipes Slideshow.