Slow Roasted Salmon with Tapenade
Prep time: 20 minutes
Cook time: 35 minutes
Ready in: 55 minutes
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 2 tablespoons Casablanca Market Preserved Lemons, divided
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 4 6-ounce salmon filets, center cut with pin bones removed
- 1 cup couscous
- 1/2 cup chopped parsley, plus extra to garnish
- 1/2 cup chopped mint, plus extra to garnish
- 1/2 cup slivered almonds, toasted
- 1/2 cup Casablanca Market Moroccan Tapenade
- Preheat broiler and place oven rack 6” from heating element. Place peppers on a rimmed baking sheet and broil, turning every couple minutes, until charred on all sides, about 10 minutes total. Transfer peppers to a bowl and cover with plastic wrap, allowing them to steam for 20 minutes.
- Turn off broiler and preheat oven to 275°F. In small bowl, whisk together preserved lemons, olive oil, honey, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. 3. Arrange salmon on rimmed baking sheet. Spoon over half preserved lemon mixture and coat thoroughly on both sides. Roast for 20 to 25 minutes or until a fork meets no resistance when inserted into thickest part of filet and flesh just begins to flake. 4. Meanwhile, cook couscous according to manufacturer’s directions.
- Transfer peppers to cutting board. Remove stem, seeds and ribs and peel off charred outer skin. Slice into thin strips and toss with remaining preserved lemon mixture, parsley, mint and almonds. Season to taste with additional salt and pepper.
- Serve each salmon filet over couscous, topped with pepper mixture and 2 tablespoons olive tapenade. Garnish with fresh parsley and mint.