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Monthly Archives: June 2012

Slow roasted Salmon with cherry tomatoes and Cous Cous

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.
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