Ingredients

6 plum tomatoes (1 lb), halved lengthwise

1 1/4 teaspoons sugar

3/4 teaspoon salt

1/2 teaspoon black pepper

1/3 cup extra-virgin olive oil

2 garlic cloves, finely chopped

10 fresh basil leaves

12 whole fresh oregano leaves plus 3 tablespoons finely chopped

2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced

2 tablespoons fresh lemon juice

For couscous

• 2 teaspoons olive oil
• 2 1/4 cups pearl (Israeli) couscous (12 oz)
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 cup water
• 1/4 teaspoon salt

For salmon

• 6 (6-oz) pieces wild salmon fillet with skin (preferably center cut)
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise

Description

We Prefer Wild Salmon Not Only For Ecological Reasons But For Its Flavor, Which Is More Mild Than That Of Farm Raised. Although Limited Varieties...

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