- 3 tablespoons olive oil
- 1 clove of garlic, peeled and whole
- 2 beefsteak or 3 vine-ripe tomatoes
- 2 6-ounce fillets of center cut salmon
- Calabrian chili paste – as much or little as you want
- Fresh basil leaves – any kind you want
In a small saucepan, add 2 tablespoons of olive oil over medium heat. At the garlic clove, and saute gently until golden brown. Meanwhile, half the tomatoes, and light squeeze the halves over the sink to get rid of some seeds. On the coarse side of a box grater, grate the tomato halves, skin-side-out. Add the tomato pulp to the olive oil and toasted garlic clove. Season with salt. Leave to bubble uncovered, gently.
Season the salmon with salt. Heat the remaining tablespoon of oil in a 10-inch nonstick skillet. Sear the salmon, skin-side-up for 5 minutes, then flip and cook 3 to 5 minutes, depending on how cooked you like it.
Spoon the tomato broth into two wide, shallow bowls. Place one salmon fillet in each. Top with an angry dollop of chili paste. And tear basil leaves over the whole thing. Done!
If you want to serve the couscous, put 1 cup of whole wheat couscous in a serving bowl with a drizzle of olive oil and a good pinch of salt. Use a fork to mix it all together. Then, pour over boiling water or vegetable stock, or a mix of both – 1 ¼ cups total. Cover with plastic wrap. Do this first, and the couscous will be perfectly fluffy by the time everything else is done. Just fluff with a fork, and serve alongside.print this recipe