Slow Roasted Salmon with Tomato CousCous, Raita, and Thai Chilies
Forgive me if I’ve gone all 80’s restaurant on you…somehow Salmon always makes me think 80’s. Maybe the color? Nonetheless, this dish went down a storm. It was conceived as an antidote to the millions of pounds of beef I’ve eaten this week, or at very least last night’s extremely delicious Bacon Cheeseburger eaten out at the local Bar and Grill down the road.
Saute in hot extra virgin olive oil a few cloves of roughly chopped garlic and season with salt. Add 1 cup of chopped tomatoes and a bit of Spanish smoked Paprika and let simmer for at least 10 minutes and set aside.
Make a pot of couscous and add most of the tomato to it. Add in extra virgin olive oil and/or butter if couscous is too dry (always).
Oven at 250, salmon massaged with extra virgin olive oil and s+p in a casserole, slow roast for about 15-20 minutes, or until done to your liking.
To plate; Couscous, Salmon over, Tomato drizzled, minced Thai red chilies, Raita on the table….I had a Fennel and Cucumber Salad to go with + loads of dill and fennel fronds and the ubiquitous (lately) bottle of Rose. I felt down right holy.