Best 2 Wild Salmon With Pearl Couscous Slow Roasted Tomatoes And Lemon Oregano Oil Recipes
Embark on a culinary journey with our wild salmon dish, a symphony of flavors that will tantalize your taste buds. The主角, wild salmon, is carefully selected for its rich, delicate taste and cooked to perfection, ensuring a moist and succulent center. Accompanying the salmon is a bed of pearl couscous, each tiny pearl infused with a subtle nutty flavor, providing a delightful textural contrast. Slow-roasted tomatoes, bursting with natural sweetness and a hint of smokiness, add a vibrant pop of color and flavor to the dish. To complete this culinary masterpiece, a zesty lemon-oregano oil is drizzled over the salmon, infusing it with a refreshing citrusy aroma and a touch of herbal magic. This dish is not just a meal; it's an experience that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-FRIED WILD SALMON
Steps:
- Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
- Heat the oil in a skillet over medium-high heat.
- Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
- Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg
WILD SALMON WITH PEARL COUSCOUS AND SLOW-ROASTED TOMATOES
The original name for this recipe was "Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil" but it was too long so I had to shorten it! For this recipe, wild salmon is best, for its flavor, which is more mild than that of farm raised. A note to save time: Tomatoes can be roasted 3 days ahead and chilled in oil in an airtight container. Just bring to room temperature before proceeding, and you're good to go!
Provided by BeccaB3c
Categories One Dish Meal
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 608.9, Fat 22.3, SaturatedFat 3.3, Cholesterol 87.5, Sodium 823.9, Carbohydrate 56.4, Fiber 4.8, Sugar 2.8, Protein 44.1
Tips:
- Choose the freshest salmon possible. Wild salmon is the best choice, as it has a higher omega-3 fatty acid content than farmed salmon.
- Roast the tomatoes slowly. This will allow them to develop a deep, caramelized flavor.
- Make the lemon-oregano oil ahead of time. This will allow the flavors to meld and develop.
- Cook the pearl couscous according to the package directions. Be sure to fluff the couscous with a fork before serving.
- Serve the salmon with the roasted tomatoes, pearl couscous, and lemon-oregano oil. Garnish with fresh oregano and lemon wedges.
Conclusion:
This dish is a delicious and healthy way to enjoy salmon. The roasted tomatoes and lemon-oregano oil add a burst of flavor to the fish, while the pearl couscous provides a hearty base. This dish is perfect for a weeknight meal or a special occasion.
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