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salmon with cherry tomato confit recipe

Salmon with Tomato Confit and Couscous

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

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
Yield 6 servings
Calories 461 kcal

Ingredients

For the Cherry Tomato Confit

  • 1 pound cherry tomatoes
  • 1-1/4 teaspoons sugar (optional)*
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves , finely chopped
  • 10 large fresh basil leaves
  • 12 whole fresh oregano leaves , plus 2 tablespoons finely chopped
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice

For the Couscous

  • 2 teaspoons extra-virgin olive oil
  • 2-1/4 cups Israeli pearled couscous
  • 1-3/4 cups chicken stock
  • 1 cup water
  • 1/4 teaspoon salt

For the Salmon Fillets and to Serve

  • 6 salmon fillets , center-cut, skin on (6 ounces each)
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup Kalamata olives , pitted and quartered
US Customary - Metric

Instructions

Make the Cherry Tomato Confit

  1. Preheat oven to 250 degrees F.
  2. 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).

  3. 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.

  4. 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.

  5. Roast until tomatoes are soft and the skins begin to split/wrinkle, about 1-1/2 to 2 hours.
  6. 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.

Make the Couscous

  1. Heat olive oil in a saucepan over medium heat and toast couscous, stirring frequently, until light golden brown and fragrant, about 5 minutes.
  2. 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.

  3. Add 3 tablespoons lemon-oregano oil to the couscous and gently stir to combine. Season to taste with salt and freshly-ground pepper.

Make the Salmon Fillets

  1. Preheat oven to 425 degrees F and line a rimmed baking sheet with foil.
  2. Place salmon fillets, skin side down, on baking sheet and brush with olive oil.  Season with kosher salt.
  3. Bake 15-18 minutes, until salmon is cooked to desired doneness.**

Serve

  1. Divide couscous between plates.  Sliding a thin metal spatula between fillet and skin, lift salmon from the baking pan and set atop couscous.
  2. Top salmon with a spoonful of tomato confit, a few Kalamata olives, and a drizzle of the reserved lemon-oregano oil.

Recipe Notes

*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.