Infused with the flavors of lemon-oregano oil and slow-roasted cherry tomatoes, Salmon with Tomato Confit is as a delicious a dinner as it is easy.
If time is of the essence, the tomato confit can be prepared a few days in advance and refrigerated in its roasting oil. Just bring it to room temperature before serving.
Adapted from Gourmet Magazine, April 2005
Arrange cherry tomatoes in a single layer in a shallow baking dish. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar (if using).
Heat olive oil in a small skillet over medium heat until warmed. Add chopped garlic and cook, stirring occasionally, until lightly browned (1-2 minutes). Do not overcook, or garlic will become bitter; it will continue cooking in the hot oil after your remove the pan from the heat.
Remove from heat and stir in basil and oregano leaves (the herbs will immediately wilt). Pour the oil over the tomatoes and gently shake baking dish to coat.
With a slotted spoon or spatula, transfer tomatoes to a small bowl and set aside. Using a fine mesh strainer set over another small bowl, drain oil, discarding solids. Stir in 2 tablespoons chopped oregano, lemon zest and juice, and remaining salt and pepper. Set aside.
Add chicken stock, water, and salt, stirring to combine. Cover and simmer couscous until most of the liquid is absorbed, and couscous is al dente in texture, about 10 minutes. Remove from heat and let stand, covered, an additional 10 - 12 minutes. Fluff with a fork.
Bake 15-18 minutes, until salmon is cooked to desired doneness.**
*Sugar may or may not be necessary, depending on the sweetness of your tomatoes. The cherry tomatoes I used were extra-sweet, so I omitted the sugar this time around. Remember that the slow-roast will intensify the flavor of the tomatoes, so tartness will become more prominent in the final product.
**Cooking time will depend on the thickness of your salmon fillets and your personal preferences for doneness. Personally, I like my salmon cooked through, until it flakes, but is still juicy. In my oven, this takes about 15 minutes for a 6-oz fillet. You can check for doneness by inserting the tip of a knife into the thickest part of one of the fillets and taking a peek at the interior color and texture.