2 hours ago
Wednesday, June 1, 2011
I didn't know what to call this post, so I just said "look and see".
I hope you're not disappointed.
It's not salmon, but arctic char, which is supposedly a small trout in the salmon family. I like it better than salmon when I can find it.
The fish is roasted in the oven with a coating of olive paste (aka olivada), which you can find in Italian groceries. Not tapenade with garlic, anchovies and the works, but straight pulverized green Italian olives and olive oil. I love it. Here is the easy recipe if you want to make your own.
The nice thing about this dinner is you can change everything around.
You can sub salmon for the arctic char.
You can sub a jar of basil pesto for the olivada.
You can sub grape tomatoes for the cherry tomatoes.
You can sub orzo for the pearl couscous.
Do your own thing.
I served the fish over Israeli couscous (also called pearl couscous), with roasted cherry tomatoes, roasted garlic and kalamata olives. I added some baby arugula leaves for color and good luck.
So, what should we call this? (Cooking on the fly).
How about "Roasted Olivada Char over Israeli Couscous w/ Roasted Tomatoes": (inspired by Dinner with Julie)
2 char or salmon filets (1/2 lb portion per person)
a few tablespoons of green olive paste (you can use prepared pesto too)
1 box of Israeli couscous (also known as pearl couscous)
basket of cherry tomatoes
4 whole garlic cloves, peeled
handful chopped kalamata olives
handful of baby arugula leaves
In a roasting pan, toss the whole cloves of garlic & the cherry tomatoes w/ olive oil and kosher salt.
Roast for about 20 minutes at 425F until tomatoes are blistering. You can slip off skins later if you like.
Cook the couscous (which is really pasta by the way, not a grain) as per package directions. When the water is absorbed, toss with the roasted cherry tomatoes and garlic and set aside. Once the pasta has cooled a bit, add the arugula leaves.
Spread some olivada or pesto on top of each fish filet and drizzle w/ olive oil. In the same 425F oven, roast the fish for about 10 minutes per inch.
Serve each filet on top of the couscous salad.
This is delicious and so easy! This is great for a crowd too.
Aren't you glad you looked?