Sometimes when entertaining you need to adjust your menu to a guest’s needs. For a recent dinner party, I was planning a menu around grilled baby lamb chops, when one of my friends called and announced that she just had gone through oral surgery. “Chewing may be a problem,” she said.
Although a meatloaf was the first dish that came to mind as a replacement, I opted for a more elegant alternative: slow-roasted salmon with cherry tomatoes and couscous that I haven’t made in quite a while. The center-cut piece of salmon slowly roasted over a bed of herbs would pose no problem and the tomato and parsley studded couscous would be an easy-to-chew side.
Slow-Roasted Salmon with Cherry Tomatoes and Couscous from Bon Appetit. (Click here for the original recipe.)
1 cup plain Greek yogurt (I used full fat.)
1/2 cup plain yogurt
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest
6 tablespoons olive oil, divided (I didn’t measure, but used considerably more, especially in the pan.)
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 (I opted for farmed salmon, which almost eliminates hunting for pin bones.)
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)
2 cups Israeli couscous (I went for quick cook, regular couscous.)
1 tablespoon unsalted butter (I omitted the butter.)
Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.
Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.
TOMATOES AND COUSCOUS
Toss tomatoes with 3 Tbsp. oil, parsley, and za’atar, if using, in a medium bowl. Season to taste with salt. Set aside.
Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 Tbsp. oil. Season to taste with salt. Gently fold tomatoes into couscous.
Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
Wine Pairing: Pinot Noir, Sancerre, Sauvignon Blanc