Fish: Slow-Roasted Salmon with Cherry Tomatoes and Couscous

By á-3151

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

• Yogurt Sauce
• 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
• Salmon
• 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)
• Tomatoes and Couscous
• 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
• Ingredient Info
• Za'atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, is available at specialty foods stores, Middle Eastern markets, and igourmet.com.

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.