Wild Salmon with Pearl Couscous and Tomatoes

Serves: 4  

Ingredients for Salmon:

• 4 (6 - ounce) pieces wild salmon fillet with skin (or chicken breasts or white fish)
• 3/4 teaspoon olive oil
• 1/4 teaspoon salt
• 1/3 cup kalamata or other brine-cured black olives, pitted and quartered lengthwise

Procedure for Tomatoes:

1. Heat a large skillet over medium heat. Pour in oil and heat until quite hot.
2. Add tomatoes and sauté.  
3. Add garlic and cook until fragrant.
4. Deglaze with lemon juice. Add chicken stock along with the sugar, salt,  and pepper.
5. Reduce until tomatoes are softened.
6. Remove from heat and stir in the oregano and lemon zest.  Serve over couscous and salmon.

Procedure for the Couscous:

1. Heat olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes.
2. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes.
3. Remove from heat and let stand, covered, 10 minutes.
4. Season with salt.

Procedure for Salmon:

1. Season the salmon with the salt and pepper.
2. Heat the oil in a skillet over medium-high heat until hot and shimmering.
3. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.
4. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
5. Serve over couscous, topped with tomatoes.