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

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

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Recipe by
Epicurious Epicurious

Ingredients

  • 6 plum tomatoes (1 lb halved lengthwise)
  • 1 14 tsps sugar
  • 34 tsp salt
  • 12 tsp black pepper
  • 13 cup extra-virgin olive oil
  • 2 garlic cloves (finely chopped)
  • 10 fresh basil leaves
  • 12 whole fresh oregano (leaves plus 3 tablespoons finely chopped)
  • 2 tsps lemon zest (fresh, removed in strips with a vegetable peeler and finely minced)
  • 2 tbsps fresh lemon juice
  • 2 tsps olive oil
  • 2 14 cups couscous (pearl israeli, 12 oz)
  • 1 34 cups reduced sodium chicken broth (14 fl oz)
  • 1 cup water
  • 14 tsp salt
  • 36 ozs salmon fillet (wild, with skin preferably center cut)
  • 1 tsp olive oil
  • 12 tsp salt
  • 12 cup kalamata (black olives 3 oz pitted and quartered lengthwise)
Prep Time
40 min
Total Time
3 hr 15 min
Servings
6 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 760 Calories from Fat 340
% Daily Value *
Total Fat 38g 58%
Saturated Fat 7g 35%
Trans Fat
Cholesterol 95mg 32%
Sodium 950mg 40%
Potassium 930mg 27%
Total Carbohydrate 55g 18%
Dietary Fiber 4g 16%
Sugars 3g
Protein 44g
Vitamin A 15%
Vitamin C 30%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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