What was I thinking? I’ve mentioned several times that I am a lazy cook. I am. My idea of cooking is mixing some ingredients, pouring it over something, popping that in the oven, and then sitting on the couch and flipping through a magazine. Then when a family member walks by and raises their eyebrow at my sitting on the couch, I respond indignantly, “What??? I’m cooking!” Really, that’s my favorite way to cook. I should have known when I found this recipe that it was probably not for me. There are 12 words in the title alone!!! My recipes usually don’t even have 12 ingredients, much less 12 words in the title.
But, it grabbed me. Words like..salmon, slow-roasted tomatoes, and lemon oregano oil. Words that should have grabbed me…3 1/4 hours start to finish. Sometimes those words are okay, if they are immediately followed with “largely unattended.” And really, I guess you could say that this recipe was sort of largely unattended, but it didn’t feel that way. I kept thinking I was finished with a step, but then I wasn’t. It was basically like this: cut up tomatoes and put in roasting dish, go outside and cut and wash fresh oregano and basil (fret for a few minutes about what size leaves they are talking about), heat up oil in skillet for garlic and herbs, cook for 1-2 minutes (heating up a skillet to be used for just 1-2 minutes is not my idea of fun), pour over tomatoes, roast for 2 1/2 hours, think that the tomatoes are done, but no, you have strain the oil, chop some more oregano, zest and juice a lemon. Now the tomatoes are done, and yes they are good, but you get about 3-4 tablespoons of oil, for all of this work!!! Put tomatoes in fridge and lay down, you deserve it. Get up. Start to make couscous your normal way, realize that they want you to toast the couscous first. Toast couscous and prepare. Get salmon ready to roast. Roast salmon. It’s not very attractive with all that fat oozing out, but plan on strategically covering it with tomatoes. Start to plate and realize that you still have to mince some black olives, realize that this recipe will probably never end.
I know I’ve complained a lot, and you are probably wondering why I’m posting it. Well, one..it’s pretty. And it was good. Not good enough to make it worth all the work, but still good. I know some of you don’t mind work, and can probably take this recipe to levels that I can only dream about. And two..I had it bookmarked, which makes it a prime candidate for Bookmarked Recipes hosted by Ruth at Ruth’s Kitchen Experiments. Oh, and I’m not typing in the recipe, as you can imagine it’s long. It would take me as long to type it in as it took to make it. You can find it here: Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil at Epicurious. Yeah, I didn’t have pearl couscous, so I used regular.